Ají de Gallina is a classic Peruvian dish that combines shredded chicken with a creamy, spicy sauce made from ají amarillo and ají panca. This recipe, shared by SABORES DEL PERU, is a step-by-step guide to preparing this flavorful dish. It's a hearty and comforting meal that pairs beautifully with boiled potatoes, olives, and hard-boiled eggs. Perfect for gatherings or family dinners, this dish is sure to impress with its rich and authentic flavors.
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Soak the bread in milk, crumble it, and form a paste. Using only bread crumbs is optional.
In a large pot, boil the chicken for two hours. Once cooked, remove the chicken, cut it into pieces, and shred the meat.
In a separate pot, heat some oil and prepare a sauce with minced garlic, chopped onion, ground ají panca, ground ají amarillo, pepper, and cumin. Cook the mixture until the onion becomes translucent.
Add the bread paste to the sauce and stir well. Thin the mixture by adding chicken stock from the pot where the chicken was boiled. Add a little more milk to achieve the right consistency—it should be thick but not too dense.
Add the shredded chicken and crumbled fresh cheese to the pot, stirring everything together.
Taste the mixture and adjust the salt as needed. Add the ground roasted peanuts and sprinkle Parmesan cheese over the dish. Adding a splash of pisco is optional.
Serve the ají de gallina alongside the boiled yellow potatoes, cut in halves. Garnish with slices of fresh cheese, olives, hard-boiled eggs, and lettuce leaves.
For a richer flavor, use homemade chicken stock instead of store-bought.
Adjust the spice level by increasing or decreasing the amount of ají amarillo and ají panca.
If you prefer a smoother sauce, blend the bread paste and sauce together before adding the chicken.
Serve with white rice for a complete meal.
Can I use a different type of chili paste?
Ají amarillo and ají panca are traditional to this dish, but you can substitute with similar chili pastes if unavailable. However, the flavor may differ.
How do I make the sauce thicker?
You can add more bread paste or reduce the amount of chicken stock to achieve a thicker consistency.
Can I use a different type of cheese?
Fresh cheese is traditional, but you can substitute with a mild white cheese like queso fresco or ricotta.
Is it possible to make this dish vegetarian?
Yes, you can replace the chicken with shredded jackfruit or tofu and use vegetable stock instead of chicken stock.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if the sauce thickens too much.
