Ají de Gallina

Method

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1. Poach the chicken in the water with the onion, garlic, bay and salt for 20 minutes. Lift out, cool, and shred by hand. Reserve 400 ml of the stock.

   Mark done Start 20 min timer

2. Tear the bread into a bowl and pour over the evaporated milk. Leave 15 minutes, then blend with the walnuts until completely smooth.

   Mark done

3. Heat the oil in a wide pan and fry the chopped onions for 12 minutes until soft and golden.

   Mark done Start 12 min timer

4. Add the garlic for 1 minute, then the ají amarillo paste and turmeric, and fry 4 minutes until the oil turns deep orange and the paste darkens.

   Mark done Start 1 min timer

5. Add the reserved stock and bring to a simmer.

   Mark done

6. Stir in the bread and walnut purée and cook 8 minutes, stirring, until it thickens noticeably.

   Mark done

7. Add the shredded chicken and the Parmesan and simmer 5 minutes more.

   Mark done

8. Season with the salt and adjust the consistency with more stock — it should be thick but pourable.

   Mark done

9. Lay the potato slices on plates, spoon the ají de gallina over, and serve with rice, olives, quartered egg and parsley.

   Mark done

Chef’s Tips

• Ají amarillo paste is essential and widely sold frozen or jarred. There is no close substitute.
• Fry the paste properly before adding liquid — four minutes, until the oil colours.
• Shred the chicken by hand rather than chopping it; the texture matters.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed white rice and boiled potato, both traditional
• A cold Inca Kola or a crisp white
• Black olives

Storage & Reheating

Refrigerate up to 3 days and freeze 2 months. Reheat gently with a splash of milk or stock.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.