Ají de Gallina (Peruvian Chili Chicken)
Few boiled recipes are as satisfying as a well-made Ají de Gallina (Peruvian Chili Chicken). The star here is (4 lb) chicken, supported by a short list of everyday ingredients. It sits firmly in the Peruvian tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 45 min
- Total 45 min
- Serves 8
- Level Easy
Ingredients
- 1300 g (4 lb) chicken
- 120 ml (0.5 cup) of olive oil
- 1 large Finely sliced Onion
- 8 clove Garlic
- 3 Hot yellow South American chilis (seeds and filaments removed): Adjust quantity for individual taste
- Salt and pepper to taste
- 1 Chicken Stock Cube
- ¼ Loaf of bread
- 110 g (0.25 lb) of chopped pecans
- 110 g (4 ounces) grated Parmesan cheese
- 1 can Evaporated Milk
- 1 .6 kg 1.6 kg (3.5 lbs) boiled rice (flavored with chopped garlic and salt), 3.5 lbs) boiled rice (flavored with chopped garlic and salt
- 4 Hard boiled eggs
- 6 Potatoes
- 120 g (0.5 cup) black olives
Method
- Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock.
- In a saucepan, heat oil and sauté the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry this until the onions are cooked and golden.
- Soak the bread in two cups of the stock from the boiled chicken and place in a blender for a couple of minutes and then add the resulting liquid to the saucepan.
- Cook slowly for ten minutes. Cook slowly, stirring to thicken.
- While the Ají de Gallina is cooking slowly, boil the rice: first fry the garlic for a couple of seconds, then add the rice and the salt, then add the water. When the water starts to boil, let the rice cook in a closed pot very slowly for about 20 minutes or until the water has completely evaporated (hint: to cook "peruvian" rice: cook a cup of rice in two cups of water).
- Back to the Ají de Gallina: add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture. About five minutes before serving, add the evaporated milk and continue cooking on low heat.
- Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.
Tips for the best Ají de Gallina (Peruvian Chili Chicken)
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Keep the simmer gentle. A hard boil toughens (4 lb) chicken and drives off the liquid too fast.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Ají de Gallina (Peruvian Chili Chicken) recipe hard to make?
It is rated hard: 15 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Can I make Ají de Gallina (Peruvian Chili Chicken) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for (4 lb) chicken?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Ají de Gallina (Peruvian Chili Chicken) recipe serve?
As written it serves 8. The quantities scale up or down in a straight line, so double everything for 8×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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