Yellow Chili Stew (Ají de Gallina)

Yellow Chili Stew (Ají de Gallina)

Shredded chicken simmers in a creamy walnut and yellow chili sauce, a Peruvian comfort classic.

Total 1 hr 30 min Makes 6 servings Calories 620/serving

Dietary

Halal

Allergens

Dairy, Eggs, Tree nuts, Wheat

This Peruvian stew coats tender shredded chicken in a rich, pale-gold sauce built from ají amarillo paste, bread, milk, and ground walnuts. It is traditionally served over boiled potatoes and rice, garnished with olives and hard-boiled egg, making it a satisfying centerpiece for a family dinner.

Ingredients

  • 2 pounds bone-in chicken breasts
  • 6 cups water
  • 1 yellow onion, quartered
  • 1 celery stalk, halved
  • 1 teaspoon salt, plus more to taste
  • 4 slices white sandwich bread, crusts removed
  • 1 cup evaporated milk
  • 1/3 cup vegetable oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 4 tablespoons ají amarillo paste
  • 1/2 cup walnuts, finely ground
  • 1/3 cup grated parmesan cheese
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 yukon gold potatoes, boiled and peeled
  • 4 cups cooked white rice
  • 2 hard-boiled eggs, halved
  • 12 black olives
  • 2 tablespoons fresh parsley, chopped

Method

  1. Place the chicken breasts, water, quartered onion, celery, and 1 teaspoon salt in a 6-quart saucepan. Bring to a boil, then reduce heat and simmer until the chicken is cooked through.

  2. Remove the chicken from the pot and set aside to cool slightly; strain and reserve 2 cups of the cooking broth, discarding the onion and celery.

  3. Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your hands.

  4. Soak the bread slices in the evaporated milk until softened, about 5 minutes, then blend with the milk until smooth.

  5. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  6. Add the garlic and ají amarillo paste and cook, stirring constantly, until fragrant and slightly darkened.

  7. Stir in the bread and milk mixture, ground walnuts, parmesan cheese, turmeric, and cumin, mixing until smooth.

  8. Pour in the reserved chicken broth and stir to combine, then bring the sauce to a gentle simmer, stirring frequently to prevent scorching.

  9. Add the shredded chicken to the sauce and simmer gently until heated through and the sauce has thickened to coat the back of a spoon.

  10. Season with salt to taste. Slice the boiled potatoes and arrange on plates with a mound of rice, then spoon the chicken and sauce over the top.

  11. Garnish each plate with a hard-boiled egg half, two black olives, and a sprinkle of chopped parsley before serving.

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Yellow Chili Stew (Ají de Gallina)

This Peruvian stew coats tender shredded chicken in a rich, pale-gold sauce built from ají amarillo paste, bread, milk, and ground walnuts. It is traditionally served over boiled potatoes and rice, garnished with olives and hard-boiled egg, making it a satisfying centerpiece for a family dinner.

1 hr 30 min 6 servings 620 cal

Ingredients

  • 2 pounds bone-in chicken breasts
  • 6 cups water
  • 1 yellow onion, quartered
  • 1 celery stalk, halved
  • 1 teaspoon salt, plus more to taste
  • 4 slices white sandwich bread, crusts removed
  • 1 cup evaporated milk
  • 1/3 cup vegetable oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 4 tablespoons ají amarillo paste
  • 1/2 cup walnuts, finely ground
  • 1/3 cup grated parmesan cheese
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 yukon gold potatoes, boiled and peeled
  • 4 cups cooked white rice
  • 2 hard-boiled eggs, halved
  • 12 black olives
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Place the chicken breasts, water, quartered onion, celery, and 1 teaspoon salt in a 6-quart saucepan. Bring to a boil, then reduce heat and simmer until the chicken is cooked through.

  2. 2

    Remove the chicken from the pot and set aside to cool slightly; strain and reserve 2 cups of the cooking broth, discarding the onion and celery.

  3. 3

    Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your hands.

  4. 4

    Soak the bread slices in the evaporated milk until softened, about 5 minutes, then blend with the milk until smooth.

  5. 5

    Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  6. 6

    Add the garlic and ají amarillo paste and cook, stirring constantly, until fragrant and slightly darkened.

  7. 7

    Stir in the bread and milk mixture, ground walnuts, parmesan cheese, turmeric, and cumin, mixing until smooth.

  8. 8

    Pour in the reserved chicken broth and stir to combine, then bring the sauce to a gentle simmer, stirring frequently to prevent scorching.

  9. 9

    Add the shredded chicken to the sauce and simmer gently until heated through and the sauce has thickened to coat the back of a spoon.

  10. 10

    Season with salt to taste. Slice the boiled potatoes and arrange on plates with a mound of rice, then spoon the chicken and sauce over the top.

  11. 11

    Garnish each plate with a hard-boiled egg half, two black olives, and a sprinkle of chopped parsley before serving.