Entree: Peru – Andean Highlands – Aji de Gallina (Shredded poached chicken in a creamy, mildly spicy aji amarillo and walnut sauce served over potatoes with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 boneless, skinless chicken breasts, approx. 6 oz each
- 4 cups (960 ml) low-sodium chicken broth
- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp aji amarillo paste (or aji amarillo paste mixed with 1 tsp water)
- 4 slices white bread, crusts removed
- 1/2 cup (120 ml) milk, for soaking bread
- 1/2 cup ground walnuts (or pecans), finely ground
- 1 cup (240 ml) evaporated milk
- 3/4 cup grated Parmesan cheese
- 1 tsp ground cumin
- 2 medium yellow potatoes, boiled and sliced
- 2 cups cooked white rice
- 2 hard-boiled eggs, sliced, for garnish
- 8 black olives, for garnish
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 3 boneless, skinless chicken breasts, approx. 6 oz (170 g) each
- 4 cups (960 ml) low-sodium chicken broth
- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp (45 g) aji amarillo paste (or aji amarillo paste mixed with 1 tsp water)
- 4 slices white bread, crusts removed
- 1/2 cup (120 ml) milk, for soaking bread
- 1/2 cup (60 g) ground walnuts (or pecans), finely ground
- 1 cup (240 ml) evaporated milk
- 3/4 cup (75 g) grated Parmesan cheese
- 1 tsp (5 g) ground cumin
- 2 medium yellow potatoes, boiled and sliced
- 2 cups (400 g) cooked white rice
- 2 hard-boiled eggs, sliced, for garnish
- 8 black olives, for garnish
- Salt and freshly ground black pepper to taste

Instructions

1. Place the chicken breasts in a pot with the chicken broth. Bring to a gentle simmer and poach until cooked through, about 15–18 minutes. Remove chicken, reserve 1–2 cups (240–480 ml) of the cooking broth, and shred the chicken when cool enough to handle.
2. While the chicken cooks, soak the bread slices in 1/2 cup (120 ml) milk until softened; then puree the soaked bread into a smooth paste and set aside.
3. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
4. Stir in the aji amarillo paste and cook 1–2 minutes to bloom the flavors. Add the bread–milk puree and mix well to incorporate.
5. Add the ground walnuts and evaporated milk, stirring to combine. Pour in 1/2–1 cup (120–240 ml) of the reserved chicken broth to loosen the sauce to a thick, creamy consistency. Simmer gently 5–7 minutes, stirring so the sauce does not stick.
6. Fold the shredded chicken into the sauce. Stir in the grated Parmesan and ground cumin. Season with salt and freshly ground black pepper to taste. If sauce is too thick, add additional reserved broth 2 tbsp (30 ml) at a time to reach desired texture.
7. To serve, place sliced boiled potatoes on a plate, spoon a portion of the aji de gallina over the potatoes, and accompany with steamed white rice. Garnish with sliced hard‑boiled egg halves and black olives.