Ají de gallina is one of the Peruvian traditional dishes: Poached chicken in a spicy and creamy nut-based sauce is served over white rice and boiled potatoes. Bright yellow—amarillo—in color, thanks to the famous aji Amarillo and rich from the unusual sauce of ground walnuts, this dish is hearty, filling, and delicious.
It's a mild, creamy chicken dish that was delicious over rice and definitely soul-warming, especially on a cold night. You will find aji Amarillo on Amazon as a bright yellow powder. This pepper is 30k-50k scoville units making as hot as the scotch bonnet pepper.
4 yellow potatoes, boiled until fork tender
4 slices white bread
3/4 cup evaporated milk, plus 1 to 2 tablespoons more if needed
1 1/2 pounds chicken breast
4 cups low sodium chicken bone stock, reduced by half
1 tablespoon ají Amarillo ground peppers
1 teaspoon peanut oil
2 Pattie’s sweet butter
2 cloves garlic, minced
1 large sweet onion, finely chopped
3 tablespoons coarsely chopped walnuts
3 tablespoons grated Parmesan cheese
3 cups cooked jasmine white rice
2 large hard boiled eggs, quartered
10 black pitted olives, halved
Soak the bread in milk, add cheese , garlic and puree. This will be use to thicken the sauce. Set aside
Poach in the stock on simmer chicken and onion til just done, 15 min or more.
Add the onion, chicken stock, oil, walnuts, oil, butter, and the purée and aji Amarillo , blend until smooth. Heat until warm, pour over the rice and chicken.
Garnish with eggs, potatoes quartered, and olives. I like a bit of green so I recommend diagonally cut scallions.
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