Peru · Peru

Ají de Gallina (Peruvian Shredded Chicken in Yellow Chili)

Name: Ají de Gallina (Peruvian Shredded Chicken in Yellow Chili)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Peru
Ingredients: chicken breasts 600 g; white bread, soaked 100 g; walnuts, ground 60 g; ají amarillo paste 60 g; red onion, chopped 150 g; garlic cloves, minced 15 g; evaporated milk 400 ml; Parmesan, grated 50 g; pecans, toasted 30 g; olive oil 60 ml; chicken stock 200 ml; fine salt 6 g; black pepper 2 g; lime juice 20 ml; hard-boiled eggs, halved 2 pieces; black olives 30 g; cooked rice, to serve 400 g

Shredded chicken simmered in a creamy yellow chili sauce thickened with bread and walnuts.

80 minutes · 4 servings · Moderate

Ají de gallina is the creaminess of ají amarillo turned into a whole dish, where shredded chicken is simmered in a sauce so thick it coats the fork. The peppers are fried in oil before the liquid goes in, which kills the raw edge and thickens the sauce. Its gentle burn makes it a fixture at family celebrations and Sunday tables.

Ingredients

chicken breasts600 g
white bread, soaked100 g
walnuts, ground60 g
ají amarillo paste60 g
red onion, chopped150 g
garlic cloves, minced15 g
evaporated milk400 ml
Parmesan, grated50 g
pecans, toasted30 g
olive oil60 ml
chicken stock200 ml
fine salt6 g
black pepper2 g
lime juice20 ml
hard-boiled eggs, halved2 pieces
black olives30 g
cooked rice, to serve400 g

Directions

1
Poach chicken in simmering water 18 minutes until cooked; shred.
chicken shreds easily
2
Sauté onion and garlic in oil 6 minutes; add ají amarillo and cook 4 minutes.
3
Blend soaked bread, walnuts, milk and stock; add to the pan and simmer 6 minutes.
4
Stir in chicken, cheese and lime; simmer 5 minutes.
5
Rest 3 minutes; taste and season.
6
Serve over rice; top with egg, olives and pecans.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content