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Restaurants›Limo Peruvian Eatery›Ají De Gallina Recipe

Ají De Gallina Recipe

Name: Limo Peruvian Eaterys Ají De Gallina Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb boneless skinless chicken breasts; 6 cups water (for poaching); 1 piece bay leaf; 6 pieces black peppercorns; 1 tsp kosher salt (for poaching); 1 cup long-grain white rice (uncooked); 2 cups water (for rice); 1 tsp salt (for rice); 1 lb medium yellow potatoes (or Yukon gold); 6 pieces botija olives (or Kalamata), pitted; 2 pieces hard-boiled eggs; 1 tbs chopped parsley (for garnish); 3 tbs aji amarillo paste (or aji amarillo paste blended with a little water); 1 medium yellow onion; 2 pieces garlic cloves; 2 tbs vegetable oil (or neutral oil); 1 cup evaporated milk; 1 cup chicken stock (reserved from poaching); 1 cup breadcrumbs (plain, or stale bread soaked and squeezed); 1 tbs walnut halves or pecans, toasted; 1 tbs grated Parmesan cheese; 1 tsp salt (for sauce); 1 tsp freshly ground black pepper; 1 tsp lime juice; 1 tbs unsalted butter; 2 tbs extra grated Parmesan (for serving)

Inspired by Limo Peruvian Eatery

Time1h

Serves4

A homemade Peruvian classic Pieces of chicken breast / Creamy Aji Amarillo Sauce / Potatoes/ Botija Olives / Pecans / Parmesan Cheese / Served with White Rice

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Ingredients

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Chicken & Rice

1 lb boneless skinless chicken breasts

6 cups water (for poaching)

1 piece bay leaf

6 pieces black peppercorns

1 tsp kosher salt (for poaching)

1 cup long-grain white rice (uncooked)

2 cups water (for rice)

1 tsp salt (for rice)

Potatoes & Garnish

1 lb medium yellow potatoes (or Yukon gold)

6 pieces botija olives (or Kalamata), pitted

2 pieces hard-boiled eggs

1 tbs chopped parsley (for garnish)

Aji Amarillo Creamy Sauce

3 tbs aji amarillo paste (or aji amarillo paste blended with a little water)

1 medium yellow onion

2 pieces Garlic cloves

2 tbs vegetable oil (or neutral oil)

1 cup evaporated milk

1 cup chicken stock (reserved from poaching)

1 cup breadcrumbs (plain, or stale bread soaked and squeezed)

1 tbs walnut halves or pecans, toasted

1 tbs Grated Parmesan cheese

1 tsp salt (for sauce)

1 tsp freshly ground black pepper

1 tsp ReaLime juice

Finishing

1 tbs Unsalted butter

2 tbs extra grated Parmesan (for serving)

Method

Chicken & Rice

Poach the chicken

Place chicken breasts in a medium pot and add 6 cups water, bay leaf, peppercorns and 1 tsp kosher salt. Bring to a gentle simmer over medium heat, then reduce to low and poach uncovered for 12–15 minutes until cooked through (internal temp 165°F/74°C). Remove chicken to a plate to cool. Reserve 1 cup of the poaching liquid (chicken stock) for the sauce; discard the rest or save for another use.

Shred the chicken

Once cool enough to handle, shred the chicken into bite-sized thin pieces or small pulled strands using two forks or by hand. Set aside.

Cook the rice

Rinse the rice until water runs clear. In a small pot combine 1 cup rice, 2 cups water and 1 tsp salt. Bring to a boil, reduce to a low simmer, cover and cook 15–18 minutes until tender and water absorbed. Remove from heat and let rest covered 5 minutes; fluff with a fork before serving.

Potatoes & Garnish

Peel (optional) and cut potatoes into 1-inch thick rounds or large chunks. Place in salted water and bring to a simmer; cook 12–15 minutes until just tender when pierced with a fork. Drain and keep warm. Slice hard-boiled eggs into halves or quarters for garnish. Pit olives if not already pitted.

Aji Amarillo Creamy Sauce

Prepare aromatics: finely chop the yellow onion and mince the garlic.

Heat 2 tbs vegetable oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Stir in 3 tbs aji amarillo paste and cook 1–2 minutes to bloom the chile flavor, stirring so it coats the onions evenly.

Add 1 cup of breadcrumbs and 1 cup reserved chicken stock, stirring to combine and soften the crumbs. Simmer gently 2–3 minutes to thicken slightly.

Transfer the onion-chile-breadcrumb mixture to a blender or use an immersion blender. Add 1 cup evaporated milk, the toasted pecans or walnuts, 1 tbs grated Parmesan, and blend until very smooth and creamy. If the sauce is too thick, add up to 1/4 cup additional chicken stock or milk to reach a loose, silky consistency. Taste and season with 1 tsp salt, 1 tsp black pepper, and 1 tsp lime juice to brighten.

Return the blended sauce to the skillet over low heat. Stir in 1 tbsp butter until melted and incorporated. Add the shredded chicken to the sauce and stir to coat evenly. Simmer gently 3–4 minutes so the chicken absorbs the sauce flavors and everything is heated through. Adjust seasoning if needed.

Finishing & Assembly

To serve, spoon a portion of white rice onto each plate. Place 1/2–3/4 cup of boiled potatoes beside the rice. Top the rice with a generous ladle (about 3/4–1 cup) of the creamy ají de gallina and shredded chicken.

Garnish each plate with halved botija olives (3 per serving), sliced hard-boiled egg halves, a sprinkle of extra grated Parmesan (about 1 tbs), chopped parsley and a few chopped toasted pecans if desired.

Serve immediately while warm. Leftover sauce and chicken will keep in the refrigerator 3 days; reheat gently with a splash of milk or stock to loosen.