Aji De Gallina Recipe

Poach the chicken

Place chicken breasts or thighs in a medium pot and add 4 cups chicken broth or water, 1 bay leaf and 1 tsp salt. Bring to a gentle simmer over medium heat, reduce heat to low and simmer until cooked through, about 12–18 minutes depending on thickness. Remove chicken to a plate and let cool slightly.

Reserve 1 cup of the cooking liquid by measuring it out and set aside. Strain remaining liquid and discard solids. Shred the cooled chicken into bite-sized thin strips using two forks or by hand.

Toast nuts and prepare bread

Toast 1 cup walnuts or pecans in a dry skillet over medium heat until fragrant and lightly browned, 4–6 minutes; watch carefully to avoid burning. Tear 3 slices day-old bread into pieces and briefly soak them in 1 cup whole milk until softened, about 5 minutes.

Sauté aromatics

In a large sauté pan or shallow pot, heat 3 tbs vegetable oil over medium heat. Add 1 cup finely chopped yellow onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add 3 minced garlic cloves and 3 tbs aji amarillo paste; cook another 1–2 minutes until fragrant, stirring constantly so the paste mellows and the garlic does not brown.

Blend sauce components

Transfer the sautéed onion mixture to a blender or food processor. Add the toasted nuts, milk-soaked bread (including remaining milk), 1 cup evaporated milk, and about 1 cup reserved chicken cooking liquid. Purée until completely smooth and silky. If your blender is small, do this in batches. The mixture should be thick but pourable; add a tablespoon or two of reserved cooking liquid if too thick.

Finish the sauce

Return the puréed sauce to the sauté pan over low heat. Stir in 1 cup grated Parmesan (or Pecorino) and simmer gently for 5–7 minutes, stirring often so the cheese melts into the sauce and it slightly thickens. Season with 1 tsp salt and 1 tsp freshly ground black pepper, tasting and adjusting salt/pepper and heat (add more aji amarillo if desired). If sauce becomes too thick, thin with additional reserved cooking liquid or milk, 1 tbs at a time.

Combine chicken and sauce

Add the shredded chicken to the sauce and stir to coat evenly. Simmer together on low 3–5 minutes so the chicken absorbs the flavors and the mixture is heated through. Taste and adjust seasoning.

Divide cooked white rice among 4 plates (about 1 cup rice per person). Place boiled potato halves beside the rice. Spoon the aji de gallina chicken and sauce over the rice and potatoes so each plate gets a generous portion.

Garnish each plate with halved hard-boiled eggs, 2 black olives, and a sprinkle of chopped fresh parsley or cilantro. Serve immediately while warm.