Peruvian Ají de Gallina (Lightened Creamy Walnut & Ají Amarillo Chicken)

How to Make It

1. 1

   Poach the Chicken

   Place 700 g bone-in skinless chicken breast in a medium pot. Cover with cold water, add a halved onion, 1 garlic clove, and a pinch of black pepper. Bring to a gentle boil, then reduce to a simmer and cook for 20–25 minutes until fully cooked (internal temperature 74 °C / 165 °F). Remove chicken, reserve 300 ml of the cooking broth, and allow the chicken to cool slightly before shredding into thin strips with two forks.

   Tip: Shred along the grain of the muscle for longer, more textured strands that hold the sauce beautifully.
2. 2

   Soak the Bread

   Tear 2 slices of whole-grain bread into rough pieces and place in a bowl. Pour 120 ml of evaporated skimmed milk over the bread and allow it to soak for at least 5 minutes until fully softened. This mixture will thicken and enrich the sauce without the need for cream or excessive fat.

   Tip: Using whole-grain bread instead of white increases fibre content and lowers the glycaemic impact of the sauce.
3. 3

   Build the Sofrito Base

   Heat 20 ml extra-virgin olive oil in a wide, heavy-based saucepan over medium heat. Add the finely diced onion and cook, stirring frequently, for 8–10 minutes until translucent and lightly golden. Add the minced garlic, ají amarillo paste, ground turmeric, and black pepper. Stir well and cook for a further 3–4 minutes until the paste is fragrant and the oil takes on a vivid golden colour.

   Tip: Cooking the ají amarillo paste in the fat blooms its flavour and develops the signature golden hue of the dish.
4. 4

   Blend the Sauce

   Transfer the sautéed sofrito mixture to a blender. Add the soaked bread-and-milk mixture and 60 g of lightly toasted walnuts. Add 150 ml of the reserved chicken stock. Blend on high until completely smooth and creamy, approximately 60–90 seconds. The sauce should be thick, velvety, and a rich golden-yellow.

   Tip: Toasting the walnuts for 3–4 minutes in a dry pan before blending deepens their flavour and reduces any bitterness.
5. 5

   Combine Chicken and Sauce

   Return the blended sauce to the saucepan over low-medium heat. Gradually stir in the remaining 150 ml of chicken stock to reach a pourable, creamy consistency. Add the shredded chicken and stir to coat every strand. If using, add 10 ml of low-sodium tamari. Simmer gently for 5–7 minutes, stirring occasionally, until the chicken is heated through and the sauce clings to the meat. Taste and adjust seasoning — the dish should need very little added salt.

   Tip: Do not boil vigorously at this stage; a gentle simmer prevents the sauce from splitting and keeps the chicken tender.
6. 6

   Cook the Potatoes and Rice

   While the sauce simmers, steam or boil 400 g of purple or yellow potatoes with skins on until just tender, about 15–18 minutes. Peel if desired and slice thickly. Prepare 300 g of cooked brown rice according to package instructions, using water or unsalted stock. Brown rice provides more fibre, magnesium, and B vitamins than white rice and has a lower glycaemic index.

   Tip: Cooking potatoes and allowing them to cool slightly before serving increases resistant starch content, which supports gut health and glycaemic control.
7. 7

   Plate and Garnish

   Divide the brown rice among 4 shallow bowls or plates. Arrange 2–3 slices of potato alongside the rice. Spoon a generous portion of the ají de gallina sauce and chicken over the top. Garnish each serving with half a hard-boiled egg, a few sliced black olives, and a scattering of chopped flat-leaf parsley or coriander. Serve immediately.

   Tip: For cholesterol-conscious diners, garnish with egg whites only and reduce olive quantities to further lower sodium content.