Cook the chicken in water or broth until tender. Remove it, let it cool, and shred it into small pieces. Reserve the broth. Soak the bread or crackers in milk.
Ají de Gallina
- Total Time - 50 minutes
- Prep Time - 20 minutes
- Cooking Time - 30 minutes
- Servings: 4
- Country: Peru
Ají de Gallina is the essence of Peruvian home cooking—simple, yet with an incredibly complex and soothing flavor. The key ingredient is the aji amarillo paste, which can be found in specialty stores or substituted with another yellow pepper. The right consistency of the sauce is crucial, which is why bread or crackers are added to give it creaminess and thicken it without using flour.
Ingredients
Ingredients
- 500 g chicken breasts or a whole chicken, cooked and shredded
- 500 ml chicken broth
- 3 tablespoons aji amarillo paste
- 1 pc onion, finely chopped
- 2 cloves garlic, minced
- 4 slices/pcs bread or dry crackers
- 150 ml milk
- 50 g ground walnuts or pecans
- 50 g Parmesan or other grated cheese
- 2 tablespoons olive oil
- 1 to taste salt and pepper
For Serving (optional)
- 2 pcs cooked potatoes, sliced
- 2 pcs boiled eggs, halved
- 1 handful black olives
- 1 serving white rice
Instructions
Step 1: Preparing the Chicken and Base
Step 2: Creating the Sauce
In a large skillet, heat the olive oil. Add the onion and garlic and sauté until soft. Add the aji amarillo paste and cook for one minute to release its aroma. Remove from heat. Squeeze the soaked bread (leaving a little milk) and blend it with some of the reserved broth to a smooth paste. Pour the mixture into the skillet.
Step 3: Combining and Seasoning
Return the skillet to medium heat. Add the shredded chicken, ground nuts, and Parmesan cheese. Stir until the sauce thickens. Add more broth as needed to achieve the desired creamy consistency. Season with salt and pepper.
Step 4: Serving
Serve the hot Ají de Gallina on a plate with cooked white rice and slices of boiled potatoes. Garnish with halved boiled eggs and black olives. Serve immediately.