Equipment
Ingredients
Chicken and Poaching Liquid
- 600 g chicken breast, boneless, skinless
- 1000 ml water
- 50 g celery, roughly chopped
- 50 g carrot, roughly chopped
- 50 g white onion, roughly chopped
- 10 g salt
Sauce Base
- 100 g white bread, crusts removed, torn into pieces
- 250 ml evaporated milk
- 50 g pecans, toasted
Aromatics and Seasoning
- 30 ml vegetable oil
- 150 g red onion, finely diced
- 15 g garlic, minced
- 120 g aji amarillo paste, store-bought or homemade
- 50 g parmesan cheese, finely grated
- 5 g salt
- 2 g black pepper
Traditional Serving Accompaniments
- 400 g cooked white rice
- 400 g potatoes, boiled and peeled
- 2 eggs, hard-boiled, halved
- 50 g black olives, pitted, whole or halved
Nutrition (per serving)
Method
Combine the chicken breast, water, celery, carrot, white onion, and 10g of salt in a large pot. Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently until the chicken is fully cooked and reaches an internal temperature of 74°C/165°F.
Remove the chicken from the pot and transfer to a cutting board to cool. Strain the broth, discarding the vegetables, and reserve 250ml of the hot broth for later. Once the chicken is cool enough to handle, use two forks to shred it into bite-sized strips.
In a mixing bowl, combine the torn white bread and evaporated milk. Press the bread down so it is fully submerged. Let it soak for 10 minutes until the bread is completely saturated and softened.
Transfer the milk-soaked bread and the toasted pecans to a blender. Blend on high speed until completely smooth and creamy. Set aside.
Heat the vegetable oil in a large deep pan over medium heat. Add the diced red onion and cook, stirring frequently, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
Stir the aji amarillo paste into the onions and garlic. Cook this sofrito, stirring continuously, until the paste deepens in color slightly and the oil begins to separate from the mixture.
Pour the blended bread and milk mixture into the pan with the sofrito. Stir constantly as it comes to a gentle simmer. The sauce will begin to thicken almost immediately.
Fold the shredded chicken into the bubbling sauce. Gradually pour in the reserved chicken broth, 50ml at a time, until the stew reaches a thick but pourable, creamy consistency. You may not need all the broth.
Remove the pan from the heat. Stir in the grated Parmesan cheese until melted and fully incorporated. Taste the stew and adjust the seasoning with salt and black pepper as needed.
To serve, place a portion of sliced boiled potatoes on a plate alongside white rice. Spoon a generous amount of the hot aji de gallina over the potatoes. Garnish each plate with a hard-boiled egg half and black olives.
Chef's Notes
- Using bone-in chicken breasts or a whole chicken for the poaching step yields a gelatin-rich, deeply flavorful stock, which is the secret to a professional-tasting sauce.
- Aji amarillo paste can vary drastically in heat depending on the brand and batch. Taste your paste first; if it is overwhelmingly spicy, substitute half of it with a blended roasted yellow bell pepper to maintain the dish's signature vibrant color without overpowering heat.
- Traditional Peruvian evaporated milk is notably creamier and richer than many international brands. If your finished sauce lacks luxurious mouthfeel, folding in a tablespoon of heavy cream just before serving rounds it out beautifully.
- For the smoothest texture, ensure your pecans are freshly toasted and blended thoroughly with the soaked bread. Stale nuts can introduce an unwanted bitterness to the delicate sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce thickens significantly as it cools.
Freezer: 1 month — Can be frozen, but the dairy and bread emulsion may separate slightly upon thawing. Reheat gently while whisking vigorously.
Reheating: Warm gently on the stovetop over low heat, whisking in a splash of milk or chicken stock to loosen the sauce back to a creamy consistency.
