Shredded chicken in a rich, creamy, subtly spicy yellow sauce made from ají amarillo peppers, bread, milk, and cheese.

Ají de Gallina (Creamy Chili Chicken)

Recipe & Instructions (US Units)

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 6 cups water or chicken broth
• 1 bay leaf
• 4 slices white bread, crusts removed
• 1 cup evaporated milk (or heavy cream/half-and-half)
• 3 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup ají amarillo paste (adjust to taste)
• 1/2 teaspoon ground turmeric (optional, for color)
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped walnuts or pecans (optional)
• Salt and freshly ground black pepper to taste
• For Serving:
  • Steamed white rice
  • Boiled potatoes, sliced
  • Hard-boiled eggs, halved or quartered
  • Black olives (Botija preferred)

Instructions:

1. Poach Chicken: Place chicken, water/broth, and bay leaf in a pot. Bring to a simmer, cover, and cook gently for 15-20 minutes, or until chicken is cooked through. Remove chicken, reserve 1-2 cups of the poaching liquid. Let chicken cool slightly, then shred it finely.
2. Soak Bread: Tear the bread slices into small pieces and place in a bowl. Pour the evaporated milk over the bread and let it soak until soft.
3. Make Base: Heat oil in a large saucepan or pot over medium heat. Add onion and cook until soft and translucent, about 5-7 minutes.
4. Add garlic, ají amarillo paste, and optional turmeric. Cook, stirring, for 2-3 minutes until fragrant.
5. Blend Sauce: Transfer the soaked bread/milk mixture to a blender. Add the cooked onion/aji mixture and about 1/2 cup of the reserved chicken poaching liquid. Blend until very smooth.
6. Combine: Pour the blended sauce back into the saucepan. Stir in the grated Parmesan cheese and optional walnuts/pecans.
7. Add Shredded Chicken: Stir the shredded chicken into the sauce. Cook over low heat, stirring occasionally, for 5-10 minutes, allowing the flavors to meld. Add more reserved poaching liquid if the sauce is too thick. It should be creamy and thick but pourable.
8. Season with salt and pepper to taste.
9. Serve hot over steamed white rice and boiled potato slices. Garnish with hard-boiled eggs and black olives.

What makes it special?

Ají de Gallina is a classic Peruvian comfort food dish. It features shredded chicken enveloped in a rich, creamy, and subtly spicy sauce made from ají amarillo peppers, bread, evaporated milk, and Parmesan cheese. The unique combination of ingredients creates a luxurious texture and a distinctive yellow hue. It's savory, slightly nutty (especially if walnuts are included), and deeply satisfying.