Shredded chicken in a luxurious creamy sauce of aji amarillo peppers, ground walnuts, Parmesan, and bread, served over rice with boiled potatoes and black olives.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: sliced hard-boiled egg, black olives, walnut halves
Accompaniments: steamed rice, boiled potatoes
Instructions
-
1
Poach the chicken breast in salted water with a bay leaf for twenty minutes until cooked through. Remove, cool slightly, and shred into thin strips using two forks. Reserve two cups of the poaching broth for the sauce.
-
2
Soak the bread slices in the evaporated milk for ten minutes until completely saturated and soft. Blend to a smooth puree in a blender. This bread-milk mixture gives aji de gallina its signature creamy, velvety sauce consistency.
-
3
If using fresh aji amarillo peppers, remove stems and seeds, then blend to a paste. Heat the oil in a large pan over medium heat. Saute the diced onion for five minutes until softened, then add the garlic and aji amarillo paste, cooking for three more minutes.
-
4
Add the ground walnuts and cook for two minutes, stirring constantly. Pour in the bread-milk puree and one cup of the reserved chicken broth. Stir well and simmer for ten minutes until the sauce thickens to a creamy, coating consistency.
-
5
Add the shredded chicken to the sauce and stir to coat every strand completely. Add more broth if the sauce is too thick. Stir in the grated Parmesan and cook for five more minutes. Season with salt and pepper to taste.
-
6
Serve the aji de gallina over steamed white rice with boiled potato halves on the side. Garnish each plate with quartered hard-boiled eggs and black olives. The golden, creamy sauce should generously coat the chicken and flow over the rice.
Did You Know?
Ají de gallina was created during colonial times as a way to stretch leftover chicken into a lavish dish for the whole family.
Chef's Notes
Equipment Tips
- large pot
- blender
- skillet
Garnishing
sliced hard-boiled egg, black olives, walnut halves
Accompaniments
steamed rice, boiled potatoes
The Story Behind Ají de Gallina
### The Story
Aji de gallina evolved from the medieval European dish manjar blanco (or menjar blanc in Catalan), a combination of ground almonds, milk, sugar, and chicken or fish that arrived in Peru with Spanish conquistadors during the 16th century. In colonial Lima, this mild European preparation was transformed by the addition of aji amarillo (Peruvian yellow chili peppers) and local potatoes, converting a sweet dish into a savory, spice-forward stew. An alternative origin story credits French chefs who fled the Revolution and found employment in the Viceroyalty of Peru, adapting their techniques with indigenous ingredients. Whatever the precise path, aji de gallina represents the fusion of Inca and Hispanic culinary traditions.
### On the Calendar
Aji de gallina is served year-round as a main course at lunch or dinner. It has no specific seasonal or calendar association, though it is a common choice for family Sunday lunches.
### Then & Now
The modern dish features shredded chicken in a creamy yellow sauce made from aji amarillo peppers, bread, walnuts, Parmesan cheese, and evaporated milk, served over rice with boiled potatoes, hard-boiled egg slices, and black olives. The sauce's golden color comes entirely from the aji amarillo. While the basic recipe is well established, each Peruvian family claims subtle variations passed through generations.
### Legacy
Aji de gallina is the edible embodiment of Peru's mestizo identity -- a dish that could only exist where European refinement met Andean fire, producing something entirely new and wholly Peruvian.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!