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Peruvian Ají de Gallina (Shredded Chicken in Creamy Yellow Chili and Walnut Sauce)
The comforting soul food classic of Lima: shredded poached chicken enveloped in a velvety, golden cream sauce made of sweet ají amarillo chilies, milk-soaked bread, ground walnuts, and aged cheese.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Poached chicken breast, shredded500 g
- Slices of white bread, crusts removed, soaked in milk3 piece
- Whole milk200 ml
- Walnuts or pecans, finely ground40 g
- Grated parmesan cheese40 g
- Yellow onion, finely minced1 piece
- Garlic cloves, minced2 clove
- Salt1 tsp
Preparation Steps
1
Soak bread in milk, then blend with ground walnuts and 2 tbsp yellow chili paste until completely smooth.
3 min timer
2
In a deep pan, sauté minced onion and garlic in 2 tbsp oil for 6-7 minutes until soft and golden.
7 min timer
3
Pour blended mixture into pan, add 150 ml chicken broth, and cook on low for 8 minutes until sauce thickens.
8 min timer
4
Fold in shredded chicken, parmesan cheese, and salt. Cook for 3 minutes until heated through; serve over rice with hard-boiled eggs.
3 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
