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Ají de Gallina

Name: Ají de Gallina
Total time: 60 min
Yield: Serves 4
Cuisine: Peru
Ingredients: 400g Chicken Breast; 3 tbsp Ají Amarillo Paste; 2 Bread; 200ml Milk; 30g Walnuts or Peanuts (crushed); 30g Parmesan cheese; 1 Onion; 2 cloves Garlic; 2 Hard-boiled eggs; To taste Green olives

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Shredded chicken in a creamy yellow chili sauce — a rich, iconic Peruvian home dish.

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📖 The Story Behind This Dish

Ají de gallina is one of Peru's iconic home dishes, said to have been born from the fusion of creamy cooking techniques brought from Spain in colonial times with Peru's native yellow chili, ají amarillo. Boiled, shredded chicken is coated in a creamy sauce of yellow chili and cheese thickened with bread and nuts, and served with boiled egg and olives. It's a classic handed down through generations in Peruvian homes.

🌆 Where it's eaten: At Sunday lunch in a Lima home, a platter of golden ají de gallina is set out and shared among the family.

🥕 Ingredients (serves 4)

Chicken Breast 400g
Ají Amarillo Paste 3 tbsp
Bread 2
Milk 200ml
Walnuts or Peanuts (crushed) 30g
Parmesan cheese 30g
Onion 1
Garlic 2 cloves
Hard-boiled eggs 2
Green olives To taste

👩‍🍳 Instructions

Put the chicken breast in cold water, bring to a boil, cook through, and shred (reserve the cooking liquid).
Soak the bread in milk until soft.
Fry the onion and garlic in oil, add the ají amarillo paste, and keep frying.
Add the soaked bread, crushed nuts, and cooking liquid and blend into a smooth sauce.
Return to the pan, add the chicken and Parmesan, simmer, and serve with boiled egg and olives.

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