Cómo Preparar Ají de Gallina | El Guiso Cremoso Más Famoso del Perú

Start by making the ají amarillo paste using half a pound of Peruvian ají amarillo.

Remove the veins and seeds from the chilies while wearing gloves.

In a pot of cold water, add the yellow peppers and bring to a boil.

Strain the peppers and repeat the boiling process two more times.

On the third time, after boiling, plunge the peppers into ice water to peel them.

Blend the cooked and skinned yellow chili peppers with a little water until smooth to make the ají amarillo paste.

Set the ají amarillo paste aside.

Prepare the chicken broth by boiling 1.5 liters of water with a chopped celery stalk, 1 halved garlic clove, 1 medium carrot, a diced red onion, and 10 grams of salt.

Add the two skinless chicken breasts and cook over medium heat for 30 minutes until well cooked and easy to shred.

Remove the chicken, let it cool, and shred it by hand. Sift the broth and set aside.

While the broth is cooking, prepare the white rice, boil about four potatoes in salted water, and boil two eggs for ten minutes to make hard-boiled eggs.

Make the panade by breaking four loaves of bread (about 150 grams) into a bowl.

Add about 150 grams of evaporated milk and 150 grams of chicken broth to the bread and mix until hydrated.

Transfer the mixture to a blender and blend until you have a thick, uniform batter. Set aside the panade.

In a frying pan, heat a splash of vegetable oil over low heat.

Add the diced onion and sweat until translucent, about 5 minutes.

Add 1 teaspoon of crushed garlic and continue to cook the sofrito.

Stir in the ají amarillo paste, a pinch of salt, and pepper, along with a pinch of nutmeg and cumin.

Cook the sofrito for about 15 minutes until it curdles and reduces.

Add the panade gradually, stirring until you reach the desired texture, ensuring the dish remains light yellow.

Incorporate the shredded chicken into the mixture and let it cook for a few minutes before turning off the heat.

Add the chopped walnuts or pecans and Parmesan cheese, mixing well.

To serve, add white rice to the plate, top with ají de gallina, garnish with potato slivers, a quarter of a hard-boiled egg, an olive, and optionally a cilantro leaf and chili sticks.

Equipment Needed

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