Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Chicken
Sauce
Serve
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; blender; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Chicken · About 22 min
- Simmer 650 g chicken breast, 1000 ml water, ½ tsp salt 18–22 minutes to 74°C / 165°F. Reserve 300 ml broth and shred chicken.
Check: The food must be hot through at 74°C / 165°F.
Sauce · About 6 min
- Soak bread in milk from 100 g white bread, 250 ml evaporated milk, 30 ml neutral oil, 150 g onion, chopped, 15 g garlic, 50 g aji amarillo paste, 40 g walnuts, 50 g Parmesan. Fry onion and garlic in oil 6 minutes; add chili paste 2 minutes. Blend with bread, milk, nuts and reserved broth.
Finish · About 8 min
- Return sauce and chicken to pan, simmer 8 minutes and add cheese. Serve over potatoes with eggs from 500 g boiled potatoes, sliced, 2 hard-boiled eggs, quartered.
Tips
- Use aji amarillo paste for the characteristic yellow chili flavour.
- Judge Aji de Gallina by the texture and doneness signs in its steps. Your pan and heat affect how long Aji de Gallina takes to cook.
Substitutions
- Use pecans instead of walnuts.
Storage
- Get perishable Aji de Gallina into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Aji de Gallina within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Aji de Gallina to 74°C / 165°F, stirring or turning it for even heating. When Aji de Gallina is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Aji de Gallina includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Aji de Gallina becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Aji de Gallina one day ahead. For Aji de Gallina, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Aji de Gallina on the day of serving.
FAQ
What matters most when making Aji de Gallina?
Use aji amarillo paste for the characteristic yellow chili flavour.
What can I substitute in Aji de Gallina?
Use pecans instead of walnuts.
Can I prepare Aji de Gallina ahead?
Prepare the measured ingredients for Aji de Gallina one day ahead. For Aji de Gallina, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Aji de Gallina on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
