Ají de Gallina

Ají de gallina is one of the great comfort dishes of Peruvian cuisine — a rich, golden stew of shredded chicken in a sauce built from ají amarillo (yellow chilli), bread, walnuts, and cheese. The name means 'chicken chilli' and the dish reflects the layered culinary history of Peru: Spanish techniques, Indigenous ají amarillo peppers, and the influence of Chinese and African communities that shaped the Peruvian kitchen. It is traditionally served over white rice with boiled potatoes and black olives.

Serves: 4

Ingredients

• 800g (1.75 lb) bone-in chicken thighs
• 1 litre (4 cups) chicken stock or water with 1 tsp salt
• 3 tbsp neutral oil
• 1 large red onion, finely chopped
• 4 garlic cloves, minced
• 3–4 tbsp ají amarillo paste (adjust to taste)
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 3 slices white bread, crusts removed, torn and soaked in 150ml (⅔ cup) evaporated milk
• 60g (½ cup) walnuts, roughly ground
• 50g (1.75 oz) Parmesan, grated
• Salt and white pepper to taste
• Boiled potatoes, white rice, black olives, and hard-boiled eggs to serve

Instructions

1. Poach the chicken in stock over gentle heat for 25–30 minutes until cooked through. Remove, cool slightly, then shred the meat finely. Reserve the poaching liquid.
2. In a large saucepan, heat the oil over medium heat. Cook the onion for 8–10 minutes until very soft. Add garlic and ají amarillo paste and cook, stirring, for 3 minutes.
3. Add cumin and turmeric, stir for 1 minute.
4. Squeeze excess milk from the soaked bread, then add the bread and milk to the pan. Stir vigorously to incorporate — the bread will dissolve into the sauce.
5. Add 250ml (1 cup) of the reserved poaching liquid and the ground walnuts. Simmer over low heat for 10 minutes, stirring frequently, until the sauce is thick and creamy.
6. Stir in the shredded chicken and Parmesan. Simmer gently for 5 minutes. Adjust consistency with more poaching liquid if needed, and season with salt and white pepper.
7. Serve over white rice, with sliced boiled potatoes, black olives, and halved hard-boiled eggs.

Cook's Notes: Ají amarillo paste is available in jars at Latin American grocery shops. Start with 3 tablespoons for a mild heat and add more to taste — the chilli should be a clear presence without overwhelming the dish.