How to make it
6 steps. Take it one step at a time.
Boil the chicken breasts
In a large pot, boil the chicken breasts in water or chicken broth until cooked through, about 20 minutes at 100°C (212°F). Remove the chicken, let it cool, and shred it by hand. Reserve 2 cups of the cooking broth.
20 minPlace the white bread slices
Place the white bread slices in a bowl and pour the evaporated milk over them. Let soak for 5-10 minutes, then blend until smooth.
10 minHeat oil over medium heat
In a large skillet or pot, heat oil over medium heat. Sauté the chopped onion and minced garlic until the onion is translucent. Add the ají amarillo paste and cook for another 5 minutes, stirring constantly.
10 minAdd the blended bread and milk mixture
Add the blended bread and milk mixture to the pot. Stir in the reserved chicken broth gradually until you achieve a thick, creamy consistency. Simmer over low heat for 10 minutes.
10 minFold in the shredded chicken, chopped walnuts, and grated Parmesan cheese
Fold in the shredded chicken, chopped walnuts, and grated Parmesan cheese. Season with salt and pepper to taste. Cook for another 5 minutes until everything is well combined and heated through.
5 minServe the Ají de Gallina hot
Serve the Ají de Gallina hot over sliced boiled potatoes and white rice. Garnish with halves of hard-boiled eggs and black olives.
A little kitchen wisdom
Ají Amarillo is the essential ingredient; it provides a unique fruity heat and vibrant yellow color. For the most authentic texture, use crustless white bread soaked in evaporated milk.
