Ají de Gallina

Instructions

1. 1

   Place the whole chicken in a large pot with the quartered onion, 2 minced garlic cloves, salt, and enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 45-50 minutes until the chicken is completely cooked through and tender. Remove chicken and reserve 2 cups of the broth, then shred the meat into bite-sized pieces, discarding skin and bones.

2. 2

   If using fresh ají amarillo peppers, remove seeds and white membranes, then roast them lightly in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning. This deepens their flavor and makes them easier to blend.

3. 3

   Soak the bread slices in 1/2 cup of the warm chicken broth until completely saturated, about 2 minutes.

4. 4

   Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat. Add the remaining 2 minced garlic cloves and cook for 30 seconds until fragrant, then add the roasted ají amarillo peppers (or paste) and stir constantly for 1 minute to combine with the oil.

5. 5

   Transfer the garlic and pepper mixture to a blender along with the soaked bread, ground pecans, cream, milk, and 1 cup of the reserved chicken broth. Blend on high speed for 2-3 minutes until the sauce is completely smooth and creamy, with no visible pepper flecks.

6. 6

   Pour the blended sauce through a fine-mesh strainer back into the pot, pressing gently with the back of a spoon to extract all liquid and ensure a silky texture. Discard any solids left in the strainer.

7. 7

   Heat the strained sauce over medium heat, stirring frequently for 3-4 minutes until it begins to steam but does not boil. Add the cumin and taste for salt and white pepper, adjusting as needed.

8. 8

   In a small bowl, whisk the egg yolks with 2 tablespoons of the remaining warm chicken broth. Slowly temper the egg yolks by adding a few tablespoons of the hot sauce while whisking constantly, then pour the tempered mixture back into the pot while whisking. Cook for 1-2 minutes more over low heat, stirring constantly, until the sauce reaches 160 degrees Fahrenheit (71 degrees Celsius) to safely pasteurize the eggs and thicken the sauce slightly.

9. 9

   Gently fold the shredded chicken into the sauce and cook for 2-3 minutes more until the chicken is warmed through. If the sauce seems too thick, thin it with additional warm broth one tablespoon at a time until it reaches the consistency of thick cream.

10. 10

    Boil the waxy potatoes in salted water for 15-18 minutes until fork-tender. Drain and peel if desired, then slice into rounds. Serve the ají de gallina over a bed of white rice, surrounded by the sliced potatoes, and garnish with sliced hard-boiled eggs, black olives, and fresh cilantro.