Ingredients
For the Chicken
- 1 bone-in chicken breast
- 3 carrots, peeled and roughly chopped
- 2 celery sticks, trimmed and chopped
- Water, enough to cover chicken and vegetables
For the Sauce
- 1 tablespoon avocado oil (or other neutral oil)
- 1/2 white onion, peeled and roughly chopped
- 2 ají amarillo peppers, peeled and deveined
- Kosher salt, to taste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Freshly ground black pepper, a few rounds
- 3 garlic cloves, finely minced
- 2 teaspoons ají amarillo paste
- 2 pieces of toast, cubed
- 1 (12-ounce) can evaporated milk
- 1/2 cup chicken broth (homemade or store-bought)
To Serve
- White rice, cooked
- 1 boiled potato, sliced
- 1 boiled egg, quartered
- 2-3 Peruvian black olives (or Kalamata olives)
- Walnuts, for garnish
- Parmesan-Reggiano cheese, grated, for garnish
- Minced Italian parsley, for garnish
Instructions
- Cook the Chicken: In a medium saucepan over medium heat, combine the bone-in chicken breast, carrots, and celery. Cover with water and bring to a gentle boil. Cook until the chicken is fully cooked, about 15 minutes. Drain the chicken and vegetables, reserving the broth for later use.
- Shred the Chicken: Allow the chicken to cool slightly. Then shred the chicken into bite-sized pieces, discarding the bones and skin.
- Prepare the Sauce Base: In a medium skillet over medium-low heat, heat the avocado oil. Add the chopped white onion and ají amarillo peppers along with a pinch of kosher salt. Cook until softened, about 5 minutes.
- Add Spices and Aromatics: Stir in the ground turmeric, ground cumin, a pinch of salt, and black pepper. Cook for an additional 2-3 minutes until the mixture is fragrant and softened. Then add the minced garlic and ají amarillo paste, stirring well.
- Incorporate Toast and Liquids: Add the cubed toast pieces to the skillet, followed by the evaporated milk and chicken broth. Mix everything thoroughly, then cover and simmer gently for about 5 minutes to soften the toast and meld the flavors.
- Blend the Sauce: Transfer the contents of the skillet to a blender and blend until the sauce is very smooth. Taste and adjust the seasoning with salt as needed.
- Combine Chicken and Sauce: Return the smooth sauce to the skillet or pot and warm it gently over low heat. Add the shredded chicken and stir to combine, heating through.
- Plate and Serve: On each plate, serve a portion of white rice topped with sliced boiled potatoes. Spoon several tablespoons of the ají de gallina sauce with chicken over the top. Garnish with a sprinkling of walnuts, grated Parmesan-Reggiano, halved boiled egg quarters, Peruvian black olives, and minced Italian parsley.
Notes
- The reserved chicken broth from cooking adds extra flavor but can be substituted with store-bought chicken stock if preferred.
- Ají amarillo is a key ingredient that provides the distinct flavor and color; fresh or paste forms can be used.
- Toast bread cubes are essential to thicken the sauce and add texture.
- Adjust the seasoning carefully after blending, as the sauce may need more salt or spice to taste.
- This dish is traditionally served with white rice and boiled potatoes as sides.
- For a smoother, creamier texture, ensure the sauce is blended well until very smooth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
