Peruvian Ají de Gallina with Chicken
A semi-homemade ají recipe combining Peruvian Spicy Ají and chicken for a delicious dinner. Serve with yellow potatoes.
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
4
A creamy sauce results from combining the ají with soaked bread and creamy broth. Serve with yellow potatoes and garnish with parsley, olives, and boiled egg for extra texture and flavor.
Ingredients
- 2 liters of water
- 2 tablespoons of salt
- 10 grams of peppercorns
- 300 grams of celery
- 200 grams of red onion, chopped into cubes
- 5 units of ají skin
- 3 units of pecans or walnuts
- 250 grams of bread
- 200 milliliters of whole milk
- Salt and pepper, to taste
- 500 grams of chicken
- 200 ml of chicken broth
Instructions
- 1
Boil the chicken in the 2 liters of water with the salt, peppercorns, and celery. Set the chicken aside and shred it in rows. Strain and cool the broth for later.
- 2
In a pot, sauté the red onion, ají skin, and pecans and walnuts for 10 minutes.
- 3
Soak the bread in the milk. Blend the sautéed vegetables with the soaked bread. Return the mixture to the pot and cook over medium heat.
- 4
Add the salt and pepper to taste. Add the shredded chicken and add the broth a little at a time until you have a creamy sauce.
- 5
Serve with yellow potatoes and garnish with chopped parsley, sliced olives, and boiled egg.
Chef's Tip
Increase the heat level by leaving the ají seeds on.
Fun Fact
This dish dates all the way back to the 1500s and is still prepared in Peru today.
Did you like this recipe?
Show some love and help others discover this amazing dish!
Reviews (2)
RandomRecipes
December 30, 2023
Add grated Parmesan cheese and raise the bar for this dish.
fandango
January 1, 2024
Sounds amazing, must try!
Ready to create your own magical recipe?
Generate unique recipes tailored to your taste preferences, dietary needs, and what's already in your kitchen.
Create Your Recipe