Creamy Chicken Aji: The Unbeatable Classic of Peruvian Cuisine

45 min
Ají de Gallina is the definition of homemade food that embraces. It is a thick and delicate stew of frayed chicken breast, wrapped in a velvety sauce based on yellow chili pepper, bread, milk and pecans. Its vibrant yellow color and its mild yet characterful flavor have made it one of the most representative dishes of our Creole cuisine. Served over yellow potato and with its white rice, it's an unforgettable culinary experience.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Big pot
  • + Deep frying pan or saucepan
  • + Blender
  • + Cutting board and knife

INSTRUCCIONES

Step 1:

Cook and fray the chicken. In a pot, cook the chicken breasts covered with broth or water. Add the garlic cloves, peppercorns and bay leaf. Cook for about 20-25 minutes. In the last 10 minutes, you can add the eggs to cook. Once ready, remove the breasts and eggs. Strain and reserve that chicken stock, it's liquid gold! When the chicken cools down a bit, fray it and set it aside.

Step 2:

The Bread Base. In a bowl, cut the bread and soak it with a cup of the chicken stock you reserved and half of the evaporated milk. Let it absorb the liquid well and then blend it until you get a thick and very smooth cream.

Step 3:

The Dressing. In a deep pot or skillet over medium heat, heat the oil and make a dressing with the chopped onion and ground garlic. Season with cumin and toothpick. Cook until the onion is translucent.

Step 4:

The Taste of Chili Pepper. Add the yellow chili paste to the dressing and cook, stirring constantly, for about 5 to 7 minutes. This step is crucial for developing the full flavor of the chili pepper. Add the pecans and cook for another minute.

Step 5:

The Magic of Cream. Pour the liquefied bread cream over the dressing. Mix well and, without stopping stirring, gradually add the rest of the evaporated milk and more chicken stock, until you achieve a consistency of thick and creamy sauce.

Step 6:

The Final Touch. Add the grated Parmesan cheese and stir until it dissolves. Test and rectify the salt. Finally, add the frayed chicken and mix with enveloping movements. Let everything simmer gently for 5 minutes.

Step 7:

To plate! Serve a base of yellow potato slices, serve with a serving of white rice and cover the potatoes generously with chicken chili pepper. Garnish with slices of hard-boiled egg and their bottija olives.

TIPS

  • + Bread is the Key: The secret of Ají de Gallina's unique texture lies in the bread. Traditionally, French bread from the day before is used. If using sliced bread, be sure to remove the crusts for a smoother cream.
  • + Not Afraid of Chili Pepper: Don't be scared by the amount of yellow chili paste. If you remove the veins and seeds before blending it (as is usually done), yellow chili pepper provides a lot of flavor and color, but very little spicy. It's the soul of the dish!
  • + Chicken vs. Chicken: Although its name is “Ají de Gallina”, nowadays it is much more common to prepare it with chicken breast because it is more tender and quick to cook. The original recipe with chicken requires much longer cooking.
  • + Perfect Consistency: The cream should be thick but fluid, which the spoon should suck. If it's too thick, just add a little more of the chicken stock you reserved.