Dinner · 50 min · peruvian

Ají de Gallina

Peruvian flavors, weeknight effort. Chicken breasts meets ají amarillo in a 50-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken breasts
• 4 Ají amarillo
• 4 slices White bread
• 12 oz Evaporated milk
• 1/2 cup Walnuts
• 1/2 cup Parmesan
• 1 Yellow onion
• 3 cloves Garlic
• 2 cups Chicken stock
• 2 Hard-boiled eggs
• 8 Black olives
• 4 cups Cooked rice

Steps

1. Poach the chicken in salted water 20 minutes until cooked through; reserve the stock. Shred the meat into bite-size strips.
2. Soak the bread in evaporated milk 10 minutes, then blend with the walnuts, seeded ají amarillo, and a ladle of stock into a thick golden paste.
3. Soften the onion and garlic in oil 7 minutes until sweet. Add the blended paste and cook 10 minutes, stirring, until it thickens and darkens slightly.
4. Fold in the shredded chicken with enough stock for a creamy, spoonable sauce. Simmer 10 minutes; stir in the Parmesan off the heat.
5. Serve over rice, garnished with egg quarters, olives, and a drizzle of ají oil if you like heat.

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