Ají de gallina – Peruvian creamy chicken with yellow chilli
A Peruvian classic that has become common in Argentina through the Peruvian community: shredded chicken in a creamy sauce of yellow chilli (ají amarillo), bread soaked in milk and grated cheese, served over boiled potatoes with white rice, hard-boiled egg and black olives. Many also add chopped walnuts or pecans to the sauce.
- 1 h 10Time
- 55 minHands-on
- 4Portions
- 63 gprotein per portion
- 890kcal per portion
Ingredients for 4 portions
- 700 gChicken breast
- ≈ 1 lWater
- to tasteSalt
- 4 slicesBread, crusts removed
- 400 mlMilk
- 3 tbspRapeseed oil
- 2Yellow onions, finely chopped
- 3 clovesGarlic, finely chopped
- 4 tbspAjí amarillo paste (Peruvian yellow chilli paste)
- 3 mlCumin
- 50 gParmesan, grated
- to tasteBlack pepper
On the side
- 600 gPotato
- 2Eggs
- 250 gRice
- 8Black olives
Method
- Put the chicken breasts in a saucepan with the water and a little salt and bring to the boil.
- Lower the heat, cover and simmer for about 20 minutes, until the chicken is cooked through.
- Peel the potatoes and put them on to boil in salted water along with the eggs. Lift out the eggs after 10 minutes and put them in cold water; boil the potatoes until tender, about 25 minutes.
- Cook the rice in plenty of salted water for about 18 minutes, until tender, then drain.
- Tear the bread into pieces and leave it to soak in the milk.
- Lift out the chicken, keeping the cooking liquid. Let it cool slightly, then shred it finely with two forks.
- Blend the bread and milk to a smooth cream.
- Heat the oil in a wide pan over a medium heat and cook the onion and garlic for 8–10 minutes, until soft and lightly golden. Stir in the ají amarillo paste and cumin and cook for 2 more minutes.
- Stir in the bread cream, then add the reserved chicken broth a little at a time, until the sauce is thick and creamy. Simmer, stirring, for about 8 minutes.
- Fold in the chicken and Parmesan and heat through for 3 minutes. Season with salt and pepper.
- Peel and halve the eggs and slice the potatoes. Arrange the potato slices on the plates, spoon the chicken over and serve with the rice, half an egg and two black olives on each plate.
