Aji Do Gallina Recipe

Poach chicken

Place chicken breasts in a medium saucepan. Add 4 cups water, half an onion, 2 garlic cloves (smashed), bay leaf and 1 tsp salt. Bring to a gentle simmer over medium heat, reduce to low and poach until cooked through, about 15–18 minutes depending on thickness.

Remove chicken to a bowl and reserve 1 cup of the poaching liquid (strain if needed). Allow chicken to cool slightly, then shred using two forks into bite-sized pulled pieces. Keep shredded chicken warm or cover and set aside.

Prepare bread slurry

Place torn bread in a small bowl. Pour 1/2 cup of the reserved warm chicken broth over the bread and let sit 5 minutes until softened, then mash into a smooth paste with a fork or pulse briefly in a small food processor or blender.

Sauté aromatics

Heat 2 tbs vegetable oil and 1 tbs butter in a deep skillet or saucepan over medium heat. Add 1/2 chopped white onion and 2 garlic cloves (minced). Sauté until translucent and aromatic, about 4–5 minutes, stirring frequently so garlic does not burn.

Add aji and spices

Stir in 3 tbs aji amarillo paste and 1/2 tsp ground cumin. Cook 1–2 minutes to bloom the flavors, stirring constantly.

Blend sauce

Transfer the sautéed mixture to a blender along with the bread paste, 1 cup evaporated milk, 1/2 cup reserved chicken broth (or up to 1 cup total according to desired thickness), and 1/4 cup ground walnuts or pecans (if using). Blend until completely smooth and creamy. Return the blended sauce to the skillet.

Simmer and season

Over low heat, simmer the sauce gently for 5–7 minutes, stirring occasionally. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting seasoning. If sauce is too thick, thin with additional reserved broth 1–2 tbs at a time until you reach a silky, pourable consistency.

Incorporate chicken

Add the shredded chicken to the warm aji amarillo sauce and stir to coat. Cook gently for 3–5 minutes so flavors meld and chicken is heated through. Stir in 1/2 cup grated Parmesan cheese to enrich and slightly thicken the sauce; mix until combined.

Prepare potatoes and rice

While the sauce simmers you can prepare the potatoes and rice: peel (if desired) and boil the 3 medium yellow potatoes in salted water until fork-tender, about 15–20 minutes. Drain, slice or halve and keep warm. Reheat or cook white rice so you have about 3 cups cooked for serving.

Adjust final seasoning. If the sauce needs more acidity or brightness, add a squeeze of lime or a teaspoon of white vinegar. Stir in chopped cilantro or parsley if using.

To serve, place a mound of white rice on each plate, arrange 2–3 potato halves beside it, and spoon the aji de gallina (shredded chicken in aji amarillo cream) over the rice. Garnish each plate with halved hard-boiled eggs, 3–4 black olives, and a sprinkle of extra grated Parmesan and chopped cilantro or parsley.

Serve immediately. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth or milk if sauce has thickened.