Aji De Gallina Recipe

Place chicken, 6 cups water, whole onion (quartered), 2 garlic cloves, bay leaf and 1 tsp salt in a large pot. Bring to a gentle simmer over medium heat, skimming foam. Reduce heat and simmer 18–22 minutes until cooked through (internal temp 165°F/74°C).

Remove chicken to a plate and let cool slightly. Reserve 1 cup of the poaching liquid (chicken stock) for the sauce; strain and set aside. Shred the cooled chicken into bite-sized strips, discarding skin and bones.

Prepare peppers and bread

Roast or char the yellow bell pepper over an open flame, under a broiler, or in a hot skillet until skin is blistered. Place in a bowl and cover for 10 minutes, then peel, seed and roughly chop the flesh.

Soak the crustless bread in 1 cup whole milk until softened, about 5 minutes. Squeeze gently to remove excess milk and reserve the milk.

In a skillet over medium heat, warm 2 tbsp vegetable oil. Add 1 chopped yellow onion and 2 cloves minced garlic. Cook, stirring, until soft and translucent, 6–8 minutes; do not brown.

Add the roasted pepper flesh to the skillet and cook 1–2 minutes to combine flavors. Transfer the pepper-onion mixture to a blender (or food processor) along with the soaked bread, 3 tbsp aji amarillo paste, 1/4 cup toasted walnuts, reserved milk from bread, 1/2 cup evaporated milk, and 1 cup of the reserved chicken stock. Blend until very smooth. If the sauce is too thick, add more stock a few tablespoons at a time to reach a thick cream consistency.

Return the blended sauce to the skillet over low heat. Stir in 3/4 cup grated Parmesan (or queso choice), 1 tsp salt, and 1/2 tsp black pepper. Simmer gently, stirring, for 5–7 minutes so the cheese melts and the sauce thickens to coat a spoon. Taste and adjust salt and aji amarillo for heat/color as desired.

Add the shredded chicken to the sauce and toss to coat thoroughly. Cook 3–4 minutes to heat through and let flavors meld. If the sauce seems dry, stir in additional reserved stock, 1–2 tbsp at a time, until desired consistency is reached.

In a small bowl or mini food processor, combine 1/2 cup pitted black olives, 1 tbsp olive oil, 1 tsp red wine vinegar and 1/4 tsp smoked paprika. Pulse or mash until a coarse purée or tapenade forms. Adjust salt to taste (about 1/4 tsp). Set aside.

Make spicy mayo: in a small bowl combine 1/2 cup mayonnaise with 1 tbsp sriracha (or 1 tbsp aji amarillo paste) and a squeeze of lime if desired. Mix until smooth; refrigerate until ready.

Peel and quarter the 2 hard-boiled eggs. Keep some slices for garnish and roughly chop the rest to mix into servings if desired.

Serve: spoon a bed of hot white rice onto plates. Top with a generous portion of the aji de gallina (shredded chicken in aji sauce). Drizzle a spoonful of black olive sauce over the chicken, add a few olive slices, place egg quarters on the side and sprinkle chopped parsley or cilantro.

For taco/lettuce wrap option: warm lettuce leaves and place 2–3 tbsp of the aji chicken on each leaf, drizzle with spicy mayo and a little black olive sauce. Fold and serve immediately.

Garnish with lime wedges on the side for squeezing and adjust seasoning at the table.