Entree: Peru – Lima / Criollo – Ají de Gallina (Creamy shredded chicken in a spicy yellow pepper and walnut sauce served with potatoes and rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 3 boneless chicken breasts, approx. 8 oz (225 g) each
- 4 cups (950 ml) chicken stock or water
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, finely chopped (150 g)
- 3 cloves garlic, minced (9 g)
- 3–4 tbsp (45–60 ml) aji amarillo paste (fresh or paste)
- 1/2 cup (60 g) toasted walnuts or pecans, finely ground
- 3 slices white bread, crusts removed (approx. 90 g)
- 1 cup (240 ml) evaporated milk
- 1/2 cup (120 ml) whole milk
- 1/2 tsp (3 g) ground cumin
- 1/4 tsp (1 g) ground nutmeg
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (1 g) black pepper, or to taste
- 4 medium yellow potatoes, boiled and halved, approx. 6 oz (170 g) each
- 4 hard‑boiled eggs, halved
- 1/4 cup (60 g) pitted black olives for garnish
- Cooked white rice for serving

Instructions

1. Place chicken breasts and chicken stock or water in a pot, bring to a simmer, and poach until just cooked through, about 15–18 minutes; remove chicken and reserve 1 cup (240 ml) of the cooking liquid, then shred the chicken when cool enough to handle.
2. Soak the bread slices in evaporated milk until soft, then mash into a smooth paste and set aside.
3. In a large skillet, heat vegetable oil and butter over medium heat; add the chopped onion and cook until translucent, about 5–7 minutes, then add garlic and cook 1 minute more.
4. Stir in the aji amarillo paste and ground walnuts, cooking briefly until fragrant, about 2 minutes.
5. Add the bread‑and‑milk paste to the skillet, followed by the reserved 1 cup (240 ml) poaching liquid and additional whole milk; whisk to combine into a smooth sauce and simmer gently until slightly thickened, 6–8 minutes.
6. Stir in the grated Parmesan, ground cumin, nutmeg, salt, and pepper; adjust seasoning to taste.
7. Add the shredded chicken to the sauce and simmer on low until the chicken is heated and the sauce is creamy and cohesive, 5 minutes. If sauce is too thick, thin with a little extra reserved poaching liquid or milk.
8. To serve, place halved boiled potatoes on each plate, ladle Ají de Gallina over the potatoes, garnish with halved hard‑boiled eggs and black olives, and accompany with steamed white rice.