Ají de gallina (Peruvian creamy chicken stew)

Ají de gallina is one of Peru's most popular creamy stews: shredded chicken in a nutty, cheesy, mildly spicy sauce, served with rice and boiled egg. It's rich and velvety, and makes a fine festive dish too.

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Method

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1. Cook the chicken in the stock for 20 minutes until tender, remove and shred into thin strands; set the cooking liquid aside. ⏱ Timer: 20 min
2. Soften the bread in the milk.
3. Fry the onion and garlic in the oil until soft and translucent, add the chilli paste, and fry for a further 2 minutes. ⏱ Timer: 2 min
4. Add the softened bread and the walnuts to the onion base, pour in enough of the chicken stock to make a smooth, creamy sauce, then blend smooth with a stick blender.
5. Add the shredded chicken and the grated cheese, season with salt, and simmer over low heat for 10-15 minutes until the sauce thickens. ⏱ Timer: 10 min
6. Serve with cooked rice and quartered boiled egg.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Blend the sauce smooth with a stick blender, as lumpy bread and nuts won't give the desired velvety texture.
• Don't shred the chicken too finely, or the dish will look mushy rather than stranded.
• Adjust the heat to your own taste with the amount of chilli paste.
• If the sauce is too thick, thin it with a little of the chicken stock.

Frequently asked questions

What nut is traditional in this?

Peruvian pecans or hazelnuts are traditional, but almonds and walnuts also give a good, creamy result.

Can thigh be used instead of breast?

Yes, thigh works well too, and gives a juicier result; just remove the skin and bone after cooking.

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