Aji de Gallina

Ají de Gallina is Peru's beloved golden chicken stew, a dish that speaks of Lima's mixed heritage — Spanish cream sauces meeting indigenous ají amarillo peppers and Andean walnuts. Served over rice with sliced hard-boiled eggs and black olives, it is festive comfort food at its finest.

Serves: 4

Ingredients

• 800g (1¾ lb) bone-in chicken thighs
• 4 ají amarillo peppers (or 3 tbsp ají amarillo paste)
• 200g (7 oz) white sandwich bread, crusts removed, torn
• 240ml (1 cup) whole milk
• 60g (½ cup) walnuts, finely ground
• 60g (2 oz) queso fresco or Parmesan, grated
• 1 large white onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp (30ml) neutral oil
• 1 tsp ground turmeric
• 480ml (2 cups) chicken stock
• 2 cups (400g) cooked white rice, to serve
• 2 hard-boiled eggs, halved
• 8 black olives, to garnish
• Salt and white pepper to taste

Instructions

1. Place chicken thighs in a pot with enough salted water to cover. Bring to a boil, then reduce to a simmer and cook 35-40 minutes until tender. Reserve 240ml (1 cup) of the poaching broth. Pull the meat from the bones and shred finely.
2. If using whole ají amarillo peppers, roast them directly over a gas flame or under a broiler for 5-6 minutes, turning, until charred. Peel, seed, and blend to a smooth paste.
3. Soak the torn bread in the milk for 5 minutes, then squeeze out excess liquid and set aside.
4. Heat oil in a wide heavy pan over medium heat. Sauté onion 8-10 minutes until soft and golden. Add garlic and ají amarillo paste and cook 3-4 minutes, stirring, until fragrant. Add turmeric and stir for 30 seconds.
5. Add the soaked bread and stir vigorously for 2-3 minutes until it forms a thick paste. Pour in the chicken stock and reserved broth gradually, stirring to create a smooth, velvety sauce. Simmer 10 minutes.
6. Stir in ground walnuts and grated cheese. Add shredded chicken and fold gently to coat. Simmer on low heat 5-8 minutes until the sauce is thick and coats the chicken. Season with salt and white pepper.
7. Serve immediately over white rice, garnished with hard-boiled egg halves and black olives.

Cook's Notes: The sauce should be thick enough to mound slightly — if too thin, simmer uncovered for a few more minutes. Ají amarillo paste is available at most Latin grocery stores and is worth sourcing for authentic flavour.