Ají de GallinaCreamy Chicken and Ají Amarillo Sauce
Ají de gallina is a creamy Peruvian chicken dish thickened with bread and enriched with ají amarillo, milk, walnuts, and Parmesan. This version is served with rice, potato, egg, and olives.
Prep
25m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Sauce
- 600gChicken Breast
- 700mlChicken Stock
- 120gWhite Bread (torn into pieces)
- 250mlEvaporated Milk
- 50gAjí Amarillo Paste
- 60gWalnuts (finely ground)
- 40gParmesan (grated)
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 40mlVegetable Oil
- 10gSalt
- 2gBlack Pepper
Rice
- 300gWhite Rice (rinsed)
- 600mlWater
Garnish
- 4pcsEgg
- 60gBlack Olive
- 1lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the chicken breast in a saucepan with the chicken stock and simmer gently until it reaches 74°C (165°F). Lift out the chicken, let it cool slightly, and shred it.
- 02
Soak the white bread in the evaporated milk until soft.
- 03
Blend the soaked white bread, ají amarillo paste, walnuts, and Parmesan until smooth.
- 04
Heat the vegetable oil in a pan over medium heat. Add the onion and cook until soft, then add the garlic and cook briefly.
- 05
Stir in the blended mixture and cook gently. Add the shredded chicken breast and enough of the reserved chicken stock to make a thick, creamy sauce. Season with the salt and black pepper.
- 06
Cook the white rice in the water until tender.
- 07
Bring the water to a boil. Add the eggs and cook for 10 to 12 minutes. Cool in cold water, peel, and halve.
- 08
Serve the chicken sauce with the cooked white rice and finish with the eggs and black olive.
Ratings & Reviews
Log in to rate and review this recipe.