Ají de Gallina (Peruvian Creamy Chicken Stew)

Ají de gallina is one of Peru's great national dishes, a showcase for the country's defining ingredient: the ají amarillo chilli. A golden, moderately spicy pepper with a fruity, almost tropical flavour, ají amarillo is the soul of this dish — it gives the sauce its signature bright yellow-orange colour and a warmth that is aromatic rather than punishing. Poached chicken is shredded and folded into a rich sauce thickened with bread soaked in evaporated milk, walnuts, and Parmesan, a legacy of the Moorish and Spanish influences that shaped Peruvian cuisine. The result is simultaneously comforting and complex, served over white rice with a halved hard-boiled egg and sliced olives.

Serves: 4

Ingredients

• 700g (1.5 lb) boneless chicken breast or thighs
• 1 litre (4 cups) chicken stock (for poaching)
• 3 tbsp ají amarillo paste (from jar or fresh blended)
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tsp turmeric
• 4 slices white bread, crusts removed
• 250ml (1 cup) evaporated milk
• 60g (2 oz) walnuts, finely ground
• 40g (1.5 oz) Parmesan, grated
• Salt and black pepper to taste
• 4 hard-boiled eggs, halved
• 8 black olives, to garnish
• Cooked white rice, to serve

Instructions

1. Poach chicken in stock over medium heat for 20-25 minutes until cooked through. Remove chicken and reserve the stock. Once cool, shred the chicken into medium pieces.
2. Soak bread in evaporated milk for 5 minutes, then blend together into a smooth paste.
3. Heat oil in a wide saucepan over medium heat. Sauté onion for 8 minutes until golden. Add garlic and ají amarillo paste and cook for 3-4 minutes, stirring, until fragrant and the paste darkens slightly. Add turmeric.
4. Add the bread-and-milk paste, ground walnuts, and Parmesan to the pan. Stir well and cook for 2-3 minutes.
5. Gradually stir in 250-375ml (1-1.5 cups) of the reserved poaching stock until you reach a thick, creamy, pourable sauce consistency. Simmer for 5 minutes.
6. Fold in the shredded chicken. Taste and adjust seasoning with salt and pepper.
7. Serve over white rice, topped with halved hard-boiled eggs and black olives.

Cook's Notes: Ají amarillo paste is sold in jars at Latin American grocery stores and online — it is not optional and cannot be substituted with generic chilli paste. The sauce should be thick enough to coat a spoon but still flow; if it firms up on standing, loosen with a little warm stock before serving.