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Ají de Gallina served with onion, fresh egg and almond flakes
Peruvian Ají de Gallina: shredded chicken in a spicy, creamy yellow walnut sauce.

Ají de gallina with onion

Author: Flavelo
Recipes Main Courses
One of Peru's national treasures, born from the fusion of Spanish and local Inca cuisine. Its 'royal' yellow colour comes from the Ají Amarillo pepper, while the creamy texture of the sauce is thanks to bread soaked in milk and walnuts. This is not a simple chicken stew, but shredded meat bathing in an emulsified sauce, where the oil content of the walnuts and the starch of the bread thicken the spicy cream.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Large saucepan for boiling chicken
  • Blender for the bread base
  • Deep frying pan for combining the sauce

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Nuts
⚠️ Cereals containing gluten

Instructions

1 ✓

Place the chicken breast in the stock and cook over medium heat for approx. 20 minutes until completely tender. Remove, let cool, then shred into thin strips by hand or with two forks. Keep the stock!

Tip: Shredding along the grain increases the surface area of the meat, allowing it to absorb more sauce.
2 ✓

Tear the bread slices into pieces and soak in enough stock (or milk) to cover. After a few minutes, blitz into a smooth paste.

Tip: The starch in the bread will thicken the sauce, replacing a flour roux.
3 ✓

Grind the walnuts finely.

Tip: The oil content of the walnuts makes the sauce truly silky and rich.
4 ✓

Heat oil in a large frying pan and sauté the finely chopped onion and garlic until translucent. Add the Ají Amarillo paste and fry for 1-2 minutes.

Tip: Frying the chilli paste (dissolving in fat) brings out the colour compounds and aromas.
5 ✓

Pour in the blended bread paste. Cook, stirring, until it thickens, then gradually add enough stock to get a thick, creamy sauce.

Tip: Stir constantly, as the bread tends to burn on the bottom quickly!
6 ✓

Stir the ground walnuts, parmesan and shredded chicken into the sauce. Warm through, then finally drizzle in the cream. Bring to a simmer, but do not overcook.

Tip: Add the cream at the end so it doesn't curdle under the heat.
7 ✓

Serve the saucy chicken piled onto boiled potato slices, accompanied by boiled rice. Garnish with quartered boiled eggs and olives.

Tip: The neutral tasting potato and rice are the perfect vehicles for the intensely flavoured sauce.

Recipe FAQ

What can I substitute for Ají Amarillo?
It's hard to replace because it has a unique, fruity heat. In an emergency, you can try a mix of yellow pepper and a little chilli, but the taste will be different.
Why cut off the bread crusts?
So that the sauce colour is uniformly yellow and the texture is completely smooth and creamy.

Ingredients

  • 600 g Chicken breast (whole)
  • 1 Red onion
  • 2 cloves Garlic
  • 2 tbsp Ají Amarillo paste (yellow chilli paste)
  • 3 slices White bread (crusts removed)
  • 150 ml Single cream
  • 50 g Walnuts
  • 2 tbsp Vegetable oil
  • 50 g Parmesan cheese (grated)
  • 4 Boiled potatoes
  • 2 Boiled eggs
  • 500 ml Chicken stock
  • 8 Black olives (for garnish)