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Ají de gallina

Name: Ají de gallina
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: PE
Ingredients: 1 kg chicken breasts and thighs (bone-in); 1 tsp salt, plus more to taste; 4 slices white bread, crusts removed; 300 ml evaporated milk; 3 tbsp vegetable oil; 1 large red onion, finely chopped; 3 garlic cloves, crushed; 4 tbsp ají amarillo paste; ½ tsp ground cumin; 40 g walnuts or pecans, finely chopped; 40 g Parmesan, grated; 500 g yellow or waxy potatoes, boiled and sliced; 3 hard-boiled eggs, quartered; 12 black olives (ideally Peruvian botija olives); to serve steamed white rice; about 2.5 L water, to cover the chicken

20m

Prépa

50m

Cuisson

Portions

Moyen

Difficulté

Poulet effiloché dans une sauce crémeuse au piment ají amarillo, pain, lait, noix et parmesan.

#peruvian#chicken#aji-amarillo#creamy#comfort-food

Portions

6portions

Ingrédients

Nutrition

calories620

protein42g

carbs45g

fat29g

fiber4g

Par portion

Étapes

Poach the chicken

Put the chicken in a large pot (at least 4 L/4 qt), add the salt and cover with water. Simmer gently for 30 minutes. Lift the chicken out, keep the broth, and shred the meat finely, discarding skin and bones.

1 kg chicken
1 tsp salt
about 2.5 L water

✅ C'est prêt quand : chicken is cooked through and shreds easily (no pink inside)

⏱30:00

Soak the bread

Tear the bread into a blender, add the evaporated milk and let it soak for 5 minutes. Blend until completely smooth.

4 slices white bread
300 ml evaporated milk

✅ C'est prêt quand : mixture is smooth with no lumps

⏱5:00

Make the base

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Thicken the sauce

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Add the chicken

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Serve

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Poach the chicken

1 kg chicken
1 tsp salt
about 2.5 L water

✅ C'est prêt quand : chicken is cooked through and shreds easily (no pink inside)

⏱30:00

Soak the bread

Tear the bread into a blender, add the evaporated milk and let it soak for 5 minutes. Blend until completely smooth.

4 slices white bread
300 ml evaporated milk

✅ C'est prêt quand : mixture is smooth with no lumps

⏱5:00

Make the base

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Thicken the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the chicken

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Serve

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History & Culture

The Story Behind the Dish

📍 Lima📅 Colonial roots, modern form in the 20th century🍛 PE

Ají de gallina descends from manjar blanco, a medieval Spanish dish of shredded chicken in a sweet almond and milk sauce. In colonial Lima, cooks replaced the almonds with local nuts, added the fruity yellow chilli, ají amarillo, and turned it into something completely Peruvian.

Traditionally it was made with an old laying hen (gallina), whose meat gives a richer broth. Today most families use chicken, but the name stayed.