Quick Weeknights · Peruvian
Ají de Gallina
A creamy stew of shredded chicken that takes its color and gentle heat from ají amarillo. It is a warm, deeply comforting dish.
Why This Works
The bread-thickened sauce creates a unique texture that carries the spicy-fruity notes of the ají amarillo perfectly.
The Upgrade
Add a hard-boiled egg quarter to each serving for a traditional presentation.
Chef's Secret
Michelin TechniqueSauté the ají amarillo paste thoroughly until it darkens slightly to mellow out the raw heat and intensify the color.
Ingredients
Total time including resting: 40 min
Directions
In a medium saucepan over medium heat, sauté onion in oil until translucent (5 mins).
5 minAdd garlic and ají amarillo paste, cooking until fragrant and the oil separates (3 mins).
3 minWhisk in the milk-soaked bread and chicken stock until smooth (5 mins).
5 minSimmer on low heat until the sauce thickens enough to coat the back of a spoon (7 mins).
7 minFold in the shredded chicken and evaporated milk to achieve a silky, velvet consistency (5 mins).
5 minStir in parmesan cheese until melted and fully incorporated (2 mins).
2 minAdjust seasoning with salt to taste before plating.
Garnish with crushed pecans and halved black olives for contrast.
Wine Pairing
Torrontés
White Wine
The BottleSusana Balbo Signature Torrontés
The floral aromatics of Torrontés cut through the heavy creaminess of the ají amarillo sauce. Its bright, crisp acidity provides a necessary counterpoint to the gentle heat of the stew, ensuring every bite feels refreshed.
Nutrition per Serving
480
calories
32g
protein
28g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed White Rice
Simple fluffy long-grain rice is essential to soak up the luxurious ají amarillo sauce.
Ingredients
Directions
Rinse rice under cold water until water runs clear. Drain thoroughly.
Combine rinsed rice, water, and salt in a medium saucepan.
Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes.
Remove from heat and let stand, covered, for 5 minutes.
Fluff rice gently with a fork.
Stir in butter or oil for added richness and sheen.
Side Dish
Salsa Criolla
Quickly marinate thin red onion slices in lime juice and cilantro to provide a sharp, acidic contrast to the rich cream sauce.
Ingredients
Directions
Place the thinly sliced red onions in a colander and rinse under cold water for 30 seconds to mellow their bite.
Transfer the onions to a glass mixing bowl.
Whisk the lime juice, salt, and aji amarillo paste until emulsified.
Pour the dressing over the onions and toss thoroughly to coat.
Fold in the fresh cilantro and olive oil.
Let the mixture macerate at room temperature for 10 minutes before serving alongside the Ají de Gallina.
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