Dashboard › Browse Recipes › How to Make Ají de Gallina
How to Make Ají de Gallina
The original and modern versions of Peru's beloved creamy chicken stew with ají amarillo, bread soaked in evaporated milk, and Parmesan. Both entrée and main-dish presentations.
Ingredients
- 4 pieces chicken breast (poached in stock, shredded)
- 1500 ml chicken stock
- 2.5 rolls French bread rolls (cubed, soaked in evaporated milk + stock, blended)
- 200 ml evaporated milk
- 1.5 medium yellow onion (brunoise, caramelized 45 min)
- 5 cloves garlic (minced to paste)
- 4 tbsp ají amarillo paste
- 50 g Parmesan cheese (grated, added off heat)
- 4 large hard-boiled eggs (10 min from boiling, ice bath)
- 60 g pecans (roughly chopped)
- 8 olives black olives
- 4 medium yellow potato (boiled)
- 2 cups white rice
Steps
-
1Poach chicken breasts in stock until 72°C internal. Shred into bite-size pieces. Reserve stock.
-
2Make aderezo: caramelize onion brunoise 45 min on low. Add garlic paste, then ají amarillo paste. Cook 5 min. Add cumin.
-
3Soak bread cubes in equal parts evaporated milk + stock. Blend smooth into panade.
-
4Deglaze aderezo with stock. Gradually add bread panade, stirring until creamy. Fold in shredded chicken. Add Parmesan off heat.
-
5Serve as entrée over yellow potato with lettuce, or as main over white rice. Garnish with pecans, halved egg, and olive.
Nutrition (per serving)
620
Calories
38g
Protein
55g
Carbs
25g
Fat
Cultural Context
Ají de Gallina originated as a colonial-era entrée where olives signalled social class. It evolved into a beloved weekday main dish served over rice.