PeruvianMain

Ají de Gallina

Prep
30 minutes
Cook
75 minutes
Total
105 minutes
Serves
4
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Ingredients

Units
  • 1 whole chicken, 3-4 pounds (1.4-1.8 kg)
  • 6 ají amarillo peppers, fresh (or 4 tablespoons ají amarillo paste if fresh unavailable)
  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml)
  • 4 slices white bread, crusts removed
  • 1/2 cup pecans or walnuts, finely ground (60 g)
  • 4 cloves garlic, minced
  • 1 medium yellow onion, quartered
  • 3 tablespoons vegetable oil
  • 2 cups reserved chicken broth (480 ml)
  • 2 egg yolks
  • Salt and white pepper to taste
  • 1/4 teaspoon ground cumin
  • Fresh cilantro for garnish
  • 2 pounds waxy potatoes, such as Yukon Gold (900 g)
  • Kalamata or black olives for garnish
  • Hard-boiled eggs, sliced, for garnish

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.