Ají de Gallina (Peruvian Chilli Chicken) | Cravings Journal
Ají de Gallina - Peruvian Chili Chicken
Ají de Gallina is a quintessential Peruvian dish that showcases a perfect harmony of shredded chicken in a rich, creamy, and spicy sauce. The key to this comforting meal lies in the unique ají amarillo and panca chili pastes, which lend vibrant colors and flavors. Served traditionally over boiled potatoes with a side of rice, this hearty dish is topped with garnishes that add color and texture, making it not only delicious but visually appealing.
Ingredients
🐔 2-3 boneless, skinless chicken breasts
🥬 2 stalks of celery
🥕 1-2 medium carrots, sliced
🧅 1/2 white onion, quartered
🍃 1-2 bay leaves
💧 Enough water to cover chicken and vegetables
🍞 3-4 slices of white bread, toasted
🫒 2 tablespoons vegetable oil
🧄 1 tablespoon minced garlic
🌶️ 2-3 tablespoons Ají Amarillo Paste
🌶️ 1-2 tablespoons Panca Chili Paste
🥛 1 cup evaporated milk
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🧀 1/2 cup grated Parmesan cheese
🧈 1 tablespoon butter
Instructions
1- Cook the Chicken and Make Stock:
- In a heavy-bottomed pot or Dutch oven, combine the chicken breasts, celery, sliced carrots, quartered white onion, and bay leaves. Cover with water.
- Cook over medium heat until the chicken is tender, and a flavorful stock is formed. Remove the chicken and vegetables from the pot. Shred the chicken and set aside. Reserve the chicken stock.
2- Prepare Bread Mixture:
- Place the toasted bread slices into a blender. Pour some of the reserved chicken stock over the bread to soak it. Blend until a smooth texture is achieved. Reserve this mixture.
3- Sauté Aromatics:
- In the same or another heavy-bottomed pot, heat the vegetable oil. Add the finely diced red onion and sauté until golden.
4- Add Chili Pastes:
- Stir in the minced garlic, ají amarillo paste, and panca chili paste. Mix well and cook for a few minutes for the flavors to meld.
5- Incorporate Bread Mixture:
- Pour the blended bread and stock mixture into the pot with the chili paste mixture. Stir well and allow to thicken.
6- Add Milk and Chicken:
- Once the sauce has thickened, pour in the evaporated milk and add the shredded chicken. Stir to combine.
7- Season and Finish:
- Season with salt and black pepper to taste. Let the mixture continue to thicken. Just before serving, stir in the grated Parmesan cheese and a tablespoon of butter.
8- Serve:
- Serve the Ají de Gallina over boiled potatoes with a side of white rice. Garnish with quartered hard-boiled eggs, whole purple olives, and chopped pecans.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4-6
Calories: Approx. 450 per serving
Proteins: 30g
Fats: 22g
Carbohydrates: 32g
Equipment: Heavy-bottomed Pot/Dutch Oven (Similar to Le Creuset or Staub), Blender (Standard countertop blender), Spatula (Red silicone cooking spatula), Measuring Cup (Clear liquid measuring cup), Serving Plates (Generic white/light grey plates)
Cooking Tips
- Stock Utilization: Use the flavorful chicken stock to soak the bread, ensuring a smooth consistency and enhanced flavor.
- Toasting Bread: This adds depth to the texture and taste.
- Sautéing Onion: Ensure onions are golden brown for a rich, caramelized base.
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