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Greatest plates · Main
Aji de Gallina (Peruvian Creamy Chilli Chicken with Rice)
A comforting Peruvian classic of poached chicken shredded and simmered in a golden, creamy sauce built from aji amarillo chilli paste, walnuts, bread and evaporated milk. Served over fluffy white rice with boiled potato and egg, it's rich, mildly spicy and deeply savoury.
Serves 5Prep 25 minCook 40 minChicken
Containsdairy · egg · gluten · nuts
Protein 27%Carbs 43%Fat 30%
About 783 kcal a serve — 52 g protein, 83 g carbs, 26 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 5
Method
Poach the chicken
chickenPut the chicken breast and stock in the pot, bring to a gentle simmer and cook for 15 minutes until just cooked through. Lift the chicken out, reserve the stock, and let the chicken cool slightly.
In the potpoach →
15 min, gentle simmer
Shred and soak
prepShred the cooled chicken into fine strands with two forks. Tear the bread into the evaporated milk in a bowl and leave it to soak until soft.
In the bowlsoak →
5 min soak
Blend the base
sauceBlend the soaked bread and milk with the walnuts and parmesan until smooth. Add a splash of the reserved stock if needed to loosen.
In the blenderblend →
smooth
Boil potatoes and rice
carbBoil the peeled potatoes in salted water until tender, about 15 minutes, then slice thickly. Cook the rice by your usual method until fluffy.
In the potboil →
15 min
Fry aromatics
sauceHeat the olive oil in the pan and cook the onion until soft and golden, about 6 minutes. Add the garlic, aji amarillo paste and cumin, and fry for 2 minutes until fragrant.
In the panfry →
8 min, medium
Build the sauce
sauceStir the blended walnut base into the pan with the aromatics. Loosen with reserved stock until it coats a spoon, then simmer gently for 5 minutes.
In the pansimmer →
5 min
Add the chicken
finishFold the shredded chicken through the sauce and warm for 5 minutes. Season with salt to taste; the sauce should be thick and creamy but pourable.
In the pancombine →
5 min
Serve
servePlate rice with sliced potato alongside, spoon over the aji de gallina, and garnish with wedges of hard-boiled egg and black olives.
On the plateserve →
Cook's noteAji amarillo paste is sold in jars at Latin American grocers and online. If you can't find it, blend a mild yellow chilli with a pinch of turmeric for colour. Adjust the amount to your heat preference.
Estimated per serve
783 kcal · 52 g protein · 83 g carbs · 26 g fatestimates, within ~10%
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