Ají de Gallina
594kcal49.6g protein33.4g fat23.3g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, tree nut · only in an optional ingredient: egg
Restrictions
Containsgluten · dairy · tree nutIt is in an ingredient you cannot leave out.
Only if you add itegg (eggs)Leave that ingredient out and the dish does not have it.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb | chicken |
| 6 cup | water |
| 4 slice | bread (day-old, torn) |
| 1 cup | milk |
| 2 tbsp | vegetable oil |
| 1 unit | onion (finely diced) |
| 3 clove | garlic (minced) |
| 5 tbsp | ají amarillo paste |
| ¼ cup | walnuts (finely ground) |
| ¼ cup | Parmesan (finely grated) |
| 1 tsp | salt |
| ½ tsp | black pepper |
Optional
Not counted above. The dish works without them.
| 2 unit | potatoes (boiled, sliced) |
| 2 unit | eggs (hard-boiled, halved) |
| 8 unit | black olives |
Steps
- simmer22 minbare simmerCover the chicken with the water and simmer gently until just cooked through. A hard boil tightens the meat and clouds the broth; the reserved broth is part of the sauce, so keep both clean and mild.
- prep6 mincool enough to handleRemove the chicken, reserve the broth, and shred the meat into bite-size strands. Soak the torn bread in the milk while the chicken cools so the crumb hydrates evenly instead of forming dry lumps in the sauce.
- mix9 minmedium-low heatHeat the oil and cook onion until soft, then add garlic and ají amarillo. Continue until the raw onion smell is gone and the chile paste smells sweet and rounded; undercooked ají leaves the finished sauce harsh.
- mix4 minblended smoothBlend the soaked bread and milk until smooth, then stir it into the ají base. The bread should thicken the sauce invisibly; visible crumb means it was not hydrated or blended enough.
- simmer8 minlow heat, adding broth graduallyAdd about 1 cup reserved chicken broth a little at a time until the sauce is creamy and spoonable, then stir in walnuts and Parmesan. Stop adding broth before the sauce looks thin because the chicken will loosen it further.
- mix4 minlow heatFold in the shredded chicken, salt, and pepper and warm through. The finished sauce should coat the chicken in a thick ribbon rather than sit as paste or pool like soup.
- top2 minserve hotSpoon over boiled potato if using and finish with hard-boiled egg and black olives. Keep the garnishes distinct so the diner gets the classic creamy, salty, and starchy contrasts in each plate.