Ingredients:

  • 5 lbs Chicken Breast (skinless, boneless)
  • 6 cups Water or Chicken Stock
  • 2 large leaves Bay Leaf
  • 1/2 large Yellow Onion (quartered)
  • 1 tsp Salt
  • 3 Tbsp Vegetable Oil or Olive Oil
  • 1 medium Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 4 Tbsp Ají Amarillo Paste (essential)
  • 1/2 tsp Ground Turmeric (optional, for colour)
  • 1/4 tsp Ground Cumin
  • 4 slices Stale White Bread (crusts removed) or 8-10 plain saltine crackers
  • 1 cup Evaporated Milk
  • 1/2 cup Walnuts or Pecans (untoasted)
  • 1/4 cup Parmesan Cheese (freshly grated)
  • 4 medium Yellow Potatoes (boiled or steamed, sliced thick)
  • 3 cups cooked White Rice (steamed long-grain rice)
  • 4 large Hard-Boiled Eggs
  • 1/4 cup Black Botija Olives (or Kalamata)
  • 1 Tbsp Fresh Parsley or Cilantro (chopped, for garnish)

Instructions:

  1. Poach the Chicken: Place the chicken breasts, bay leaves, and quartered onion in the stock or water. Bring to a simmer and cook until the chicken is tender (approx. 15-20 minutes).
  2. Shred and Reserve: Remove the chicken, let it cool slightly, and shred finely. Strain and reserve 1½ cups (360 ml) of the cooking liquid/stock.
  3. Soak the Thickener: In a small bowl, tear the bread/crackers into small pieces. Pour the evaporated milk over them and let soak for 10 minutes until completely saturated and mushy.
  4. Sauté the Aromatics: Heat the oil in a large skillet over medium-low heat. Add the finely diced onion and cook gently for 8–10 minutes until soft and translucent—don’t rush this step, as it builds the foundation.
  5. Add Garlic and Spices: Stir in the minced garlic, cumin, and turmeric (if using). Cook for 1 minute until fragrant.
  6. Bloom the Ají Amarillo: Add the 4 tablespoons of ají amarillo paste. Cook, stirring constantly, for 5 minutes. This step is critical—it ‘cooks out’ the raw, bitter edge of the chili paste and concentrates the flavour.
  7. Create the Paste: Transfer the soaked bread/milk mixture, the walnuts/pecans, and the grated Parmesan cheese into a blender or food processor. Add ½ cup (120 ml) of the reserved chicken stock. Blend until completely smooth, forming a thick, uniform paste.
  8. Combine the Sauce: Pour the blended paste into the skillet with the ají amarillo sofrito. Stir well to combine.
  9. Thin and Simmer: Gradually whisk in the remaining 1 cup (240 ml) of reserved chicken stock until the sauce reaches a luxurious, slightly thick consistency. Bring to a gentle simmer.
  10. Add the Chicken: Fold the shredded chicken into the simmering sauce. Stir well to ensure the chicken is completely coated. Simmer for 5–7 minutes, allowing the flavours to marry and the sauce to thicken slightly.
  11. Adjust Seasoning: Taste the sauce. Add salt, pepper, or a tiny splash more evaporated milk if the sauce is too thick. It should be rich and pourable, similar to a good English custard, but savoury.
  12. Plate and Garnish: Place thick slices of boiled potato on a serving plate. Spoon the Aji de Gallina generously over the potatoes. Serve alongside a mound of fluffy white rice, and garnish each plate with hard-boiled egg halves and a few black olives.