Ají de Gallina

Creamy yellow peppers and ground nuts transform tender shredded chicken into Peru's most beloved comfort dish, with a velvety sauce that coats every bite. The ají amarillo peppers provide a distinctive mild heat and earthy complexity, while pecans add richness and subtle depth. Make this special occasion favorite when you want to impress guests or treat your family to something truly memorable.

Ingredients

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

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.

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.

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

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.

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.

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.

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.

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.

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.