This creamy Peruvian classic combines tender shredded chicken with a rich, golden sauce made from aji amarillo peppers, walnuts, and cheese, creating a luxurious yet comforting dish that's both tangy and subtly spiced. Traditionally served over boiled potatoes and hard-boiled eggs, it's a beloved comfort food that represents the heart of Peruvian home cooking. The velvety sauce and delicate flavors make this an elegant dish perfect for impressing guests or enjoying a taste of authentic Peru.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
familyfestivemeat
Ingredients
1.2 kgwhole chicken
4 piecesaji amarillo peppers
100 gwalnuts
150 gqueso fresco or feta cheese
2 piecesyellow onions
4 piecesgarlic cloves
100 gbread
500 mlchicken broth
3 tbspvegetable oil
1 tspsalt
0.5 tspwhite pepper
600 gboiling potatoes
4 pieceseggs
30 gfresh cilantro
Instructions
1COOK THE CHICKEN: Place the whole chicken in a large pot of salted water (approximately 2 liters) and bring to a boil over high heat. Reduce heat to medium and simmer for 35-40 minutes until the chicken is completely cooked through and the internal temperature reaches 75°C (165°F), ensuring the meat is tender and easily pulls away from the bones. Reserve 500 ml of the cooking broth for the sauce, then shred the chicken meat finely, discarding skin and bones.
2PREPARE THE PEPPERS: Remove the seeds and stems from the aji amarillo peppers, wearing gloves as they can irritate skin. Soak the peppers in warm water for 5 minutes to soften them, then drain thoroughly. This step ensures a smooth, creamy sauce without any grittiness or burnt flavor from the pepper seeds.
3TOAST THE WALNUTS AND BREAD: Heat 1 tablespoon of oil in a large skillet over medium heat and toast the walnuts for 3-4 minutes, stirring frequently until fragrant and lightly golden. Remove and set aside, then toast the cubed bread in the same pan until golden brown on all sides (approximately 3 minutes), stirring occasionally. These components add essential texture and nutty depth to the sauce.
4MAKE THE SAUCE BASE: In the same skillet, heat the remaining 2 tablespoons of oil over medium heat and sauté the diced onions and minced garlic for 4-5 minutes until softened and fragrant, stirring occasionally. Add the soaked aji amarillo peppers and cook for another 2 minutes to combine flavors. Blend this mixture with the toasted walnuts, bread, reserved chicken broth, and crumbled cheese using an immersion blender until completely smooth and creamy, approximately 2-3 minutes of blending.
5COMBINE AND SIMMER: Pour the blended sauce back into the skillet over medium-low heat and add the shredded chicken, stirring well to coat evenly. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and reaches a creamy consistency that coats the back of a spoon. Season with salt and white pepper to taste. The sauce should be rich and golden with a velvety texture, not too thin.
6PREPARE ACCOMPANIMENTS: While the sauce simmers, boil the potatoes in salted water for 15-18 minutes until fork-tender, then drain and peel while still warm. Boil the eggs in the same water for 10 minutes until hard-boiled, then cool and peel carefully. These components provide texture contrast and traditional presentation.
7PLATE AND SERVE: Arrange boiled potatoes on serving plates, top with the creamy aji de gallina, and garnish with halved hard-boiled eggs and fresh cilantro. Serve immediately while the sauce is warm and creamy. This classic presentation balances the richness of the sauce with the coolness and firmness of the potatoes and eggs for a complete and satisfying meal.