Peruvian Ají de Gallina (Creamy Chicken in Yellow Pepper Sauce)

Why you’ll love it

• Restaurant flavor at home: one of the most ordered dishes in Peruvian restaurants.
• Budget friendly: stale bread and milk create the creamy texture, no heavy cream needed.
• Great for leftovers: works perfectly with rotisserie chicken.

Quick facts

Ingredients

• 2 lb (900 g) boneless chicken breasts (or 4 cups shredded rotisserie chicken)
• 4 cups (1 liter) water or chicken broth, for poaching
• 5 slices white sandwich bread, crusts removed
• 1 can (12 oz / 354 ml) evaporated milk
• 3 tbsp vegetable oil
• 1 large red onion, finely chopped
• 4 garlic cloves, minced
• 1/2 cup (120 g) ají amarillo paste (Peruvian yellow pepper paste)
• 1/2 tsp ground cumin
• 1/2 cup (50 g) walnuts or pecans
• 1/2 cup (50 g) grated parmesan
• Salt and pepper to taste

To serve

• Cooked white rice
• 4 yellow potatoes, boiled and halved
• 3 hard-boiled eggs, quartered
• Black Botija or Kalamata olives and parsley

Step-by-step method

1. Poach the chicken. Simmer the chicken in the water or broth for 20 minutes, until cooked through. Let it cool in the liquid, then shred into thin strands. Save 1 1/2 cups of the broth.

2. Soak the bread. Tear the bread into pieces and soak in the evaporated milk for 10 minutes.

3. Blend the base. Blend the soaked bread and milk with the walnuts until completely smooth.

4. Make the sofrito. Heat the oil in a large skillet over medium heat. Cook the onion 8 minutes, until soft and golden. Add the garlic, ají amarillo paste and cumin and cook 4–5 minutes, stirring, until the paste darkens slightly and smells toasty.

5. Create the sauce. Pour in the bread mixture and 1 cup of the reserved broth. Cook over low heat 5 minutes, stirring often, until thick and creamy.

6. Add the chicken. Stir in the shredded chicken and parmesan. Cook 5 more minutes. If it is too thick, add more broth a splash at a time. Season with salt and pepper.

7. Serve. Plate with rice and potatoes, top with egg quarters and olives, and sprinkle with parsley.

Tips for the best result

• Find ají amarillo paste in Latin markets or online. It gives the true color and fruity flavor.
• Cooking the paste well removes its raw edge and brings out sweetness.
• The sauce should be creamy like a thick gravy, not dry. Add broth as needed.

Storage and reheating

Refrigerate up to 3 days. Reheat over low heat with a splash of broth or milk to loosen the sauce.