Ají de Gallina — Shredded chicken in creamy spicy yellow pepper sauce
4
Units:
Prep: 20 min Cook: 40 min
Ingredients
- 1½ lb boneless, skinless chicken breasts or thighs
- 6 cup water or chicken broth
- 1 bay leaf
- 4 slices white bread, crusts removed
- 1 cup evaporated milk
- 3 tbsp vegetable oil
- 1 large yellow onion, finely chopped (~7 oz)
- 3 cloves garlic, minced (~½ oz)
- ¼ cup ají amarillo paste
- ½ tsp ground turmeric (optional, for color)
- ½ cup grated Parmesan cheese
- ½ cup chopped walnuts (optional)
- Salt and pepper to taste
For Serving
- Steamed white rice
- Boiled potatoes, sliced
- Hard-boiled eggs, halved
- Black olives (Botija preferred)
Classic Peruvian comfort food featuring shredded chicken enveloped in a rich, golden sauce made from ají amarillo peppers, bread, evaporated milk, and Parmesan. The unique combination creates a luxurious texture and distinctive yellow hue that is deeply satisfying.
Instructions
- Poach chicken with bay leaf in water/broth 15-20 minutes until cooked through. Remove chicken, reserve 1-2 cups liquid. Shred finely.
- Tear bread into pieces, soak in evaporated milk until soft.
- Sauté onion in oil 5-7 minutes until translucent. Add garlic, ají amarillo paste, and turmeric. Cook 2-3 minutes.
- Blend soaked bread/milk mixture with onion mixture and ½ cup poaching liquid until very smooth.
- Pour sauce back into pan. Stir in Parmesan and walnuts. Add shredded chicken.
- Simmer on low 5-10 minutes, adding more poaching liquid if too thick. Season with salt and pepper.
- Serve over rice and potato slices, garnished with eggs and olives.
Tips
- The sauce should be creamy and thick but still pourable
- Queso fresco can substitute for Parmesan for a milder flavor
- Leftovers reheat beautifully — the flavors deepen overnight
Created: 4/23/2025, 10:42:50 PM diytraditional
Pot, large saucepan, blender, knife, cutting board