Ají de Gallina (Peruvian Creamy Chicken Chili Stew)
A comforting Peruvian chicken stew with ají amarillo, milk, bread, walnuts, and cheese.
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1 hrtotal
45 min hands-on15 min hands-off
Prep 20 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes gentle simmering time for the sauce to thicken.
Method
Simmer the chicken breast in 1 cup chicken stock with 0.25 tsp salt for 12–15 minutes until cooked through. Remove, cool slightly, and shred finely. Reserve the stock.
12–15 min
Soak the torn white bread in the evaporated milk and remaining chicken stock for 5 minutes, then mash into a smooth paste.
5 min
Cook the rice with the water and 0.25 tsp salt in a covered pot for 12 minutes on low heat, then rest covered for 5 minutes.
12 min5 min
Heat the neutral oil in a pan. Add the onion and cook until soft, then add the garlic and ají amarillo paste and cook for 1 minute.
1 min
Add the bread-milk paste, ground walnuts, Parmesan cheese, ground black pepper, and the remaining salt. Stir until the sauce thickens.
Fold in the shredded chicken and simmer gently for 8–10 minutes until creamy and spoon-coating.
8–10 min
Serve over rice with the hard-boiled egg and black olives.
How to tell it's done
The sauce should be creamy, thick, and spoon-coating, with fine strands of chicken throughout.
Getting it right
Tip
Cook the sauce gently after adding the milk mixture; high heat can make the sauce grainy.
What to serve it with
Serve with plain rice so the rich ají amarillo sauce remains the main flavor.
Substitutions
- Chicken Breast — Chicken thigh can be used for a richer texture, but shred it finely after simmering.
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