Perfect Ají de Gallina Recipe

A rich and creamy Ají de Gallina featuring shredded chicken in a vibrant, nutty, and mildly spicy sauce made with Peruvian yellow aji peppers. This classic Peruvian comfort food is ideal for a satisfying family dinner. Ready in 60 minutes with a unique savory and slightly spicy flavor.

Ingredients

• 2 tbsp olive oil
• 1 large red onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup aji amarillo paste (Peruvian yellow pepper paste)
• 1 cup chicken broth
• 1/2 cup evaporated milk
• 1/4 cup finely ground pecans or walnuts
• 4 slices white bread, crusts removed, soaked in a little milk
• 2 cups cooked chicken breast, shredded
• 2 hard-boiled eggs, sliced, for garnish
• 4 black olives, for garnish
• Fresh parsley, chopped, for garnish
• Cooked white rice, for serving
• Salt and black pepper to taste

Directions

1. Sauté Aromatics: Heat olive oil in a large saucepan or pot over medium heat. Add the finely chopped red onion and sauté for 5-7 minutes until softened and translucent.
2. Add the minced garlic and ají amarillo paste. Cook for another 3-5 minutes, stirring constantly, to deepen the flavors. This is a critical step for developing the sauce's base.
3. Prepare Bread Mixture: Squeeze excess milk from the soaked white bread. In a blender or food processor, combine the soaked bread with the ground pecans/walnuts and a splash of chicken broth until a smooth paste forms.
4. Combine and Simmer: Stir the bread mixture into the saucepan with the onion and aji. Gradually add the remaining chicken broth and evaporated milk, stirring until smooth. Bring to a gentle simmer.
5. Add Chicken: Stir in the shredded cooked chicken. Continue to simmer on low heat for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
6. Season and Serve: Season with salt and black pepper to taste.
7. Serve the Ají de Gallina hot over cooked white rice. Garnish each serving with sliced hard-boiled eggs, black olives, and fresh chopped parsley.