Ají de Gallina

Shredded chicken in a creamy ají amarillo sauce, with potatoes, rice and a few olives.

Peru · Chicken · 70 min

DeSabor Kitchen · Published October 5, 2026 · Updated October 5, 2026 · 20 / 50 / 70 min · 4 · Peru

Poach chicken gently and reserve its broth for the sauce. Soaked bread supplies thickness, while ají amarillo gives aroma and color. Stir the thick sauce along the pot bottom so it does not scorch.

Ingredients

• 600 g boneless chicken breast; 750 ml water
• 100 g white bread, crusts removed; 200 ml evaporated milk
• 2 tbsp oil; 1 onion, diced; 2 garlic cloves
• 3 tbsp ají amarillo paste, or to taste
• 30 g ground walnuts; 30 g grated Parmesan
• 500 g potatoes; 400 g cooked rice
• 2 hard-boiled eggs; 8 olives; 1/2 tsp salt, adjusted for the cheese

Instructions

1. Simmer chicken in water 18–25 minutes until it reaches 74°C. Reserve broth and shred chicken. Boil potatoes separately until tender; peel and slice.
2. Soak bread in evaporated milk 5 minutes, then blend with 200 ml reserved broth until smooth.
3. Cook onion and garlic in oil 7 minutes. Add ají paste and cook 2 minutes, then stir in bread mixture and walnuts. Simmer 8 minutes, stirring.
4. Fold in chicken and Parmesan; heat gently 5 minutes, adding reserved broth 2 tablespoons at a time if needed for a spoonable sauce. Taste before adding the measured 1/2 teaspoon salt, since the cheese is salty. Reheat rice until steaming hot throughout; serve over potato slices with rice, egg halves and olives.

Cook's Tips

• Ají pastes vary in heat. Start with less and add more after tasting; do not let the thick sauce catch on the pan.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.