Ají de gallina
Ají de gallina, from above
Non vegLima

Ají de gallina

Shredded chicken in a golden, creamy ají amarillo and walnut sauce. Gentle heat, huge comfort.

60 minTime
37 gProtein each
mediumSpice
Hen in yellow chilli2 chapters · 1 min read

Make it your way

Grandma's wayLima home style ají de gallina.
The original
562kcalsame
37 gproteinsame
4 gfibresame
60minutessame

Ají de gallina.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, boneless600 g breast and thigh, poached
Ají amarillo paste⅓ cup
Onion2, finely chopped
Garlic4 cloves
White bread4 slices, crusts off
Evaporated milk¾ cup
Walnuts⅓ cup, ground
Parmesan⅓ cup, grated
Turmeric (ground turmeric)¼ tsp
Cumin powder (ground cumin)¼ tsp
Cooking oil (vegetable oil)2 tbsp
Waterstock from poaching
Saltto taste
Potato4 small, boiled
Egg2, boiled and halved
Black olives6 to 8
Cooked rice4 cups

Method

5 steps
  1. 1Poach chicken in salted water 20 minutes, then shred. Keep the stock.
  2. 2Soak bread in evaporated milk and blend smooth.
  3. 3Fry onion and garlic in oil until soft and golden, add ají paste, turmeric and cumin and cook 5 minutes.
  4. 4Add bread purée, walnuts and stock and simmer, stirring, until thick.
  5. 5Fold in chicken and cheese and heat through. Serve over potatoes with rice, egg and olives.
Serve it like this

Lay sliced potatoes on a plate, spoon the chicken over, add rice on the side and top with half an egg and a black olive.

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Make it a meal

What goes with Ají de gallina: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Arroz con mariscos50 min
With a main Causa limeña50 min
On the side Papa a la huancaína30 min
On the side Baingan bharta40 min
To drink Chicha morada60 min
Something sweet Suspiro limeño50 min
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