Aji de Gallina

Ingredients

• •1 whole chicken (3-4 lbs), cut into pieces
• •3 aji amarillo peppers (or 2 tablespoons paste)
• •1 medium onion, quartered
• •3 cloves garlic
• •1 cup bread, cubed
• •1 cup heavy cream
• •1/2 cup chicken broth
• •3 tablespoons vegetable oil
• •1/2 cup walnuts, ground
• •3 egg yolks
• •to taste salt and pepper

Directions

1. 1Boil chicken with quartered onion and salt until cooked through, about 25 minutes. Reserve broth and shred the chicken.
2. 2Blend aji amarillo peppers, garlic, bread, and 1/2 cup chicken broth until smooth.
3. 3Heat oil in a large pan and sauté the aji paste for 2 minutes until fragrant.
4. 4Add shredded chicken and ground walnuts to the pan, stirring well.
5. 5Mix cream and egg yolks together, then slowly add to the pan while stirring constantly to avoid curdling.
6. 6Simmer for 5 minutes until sauce thickens, adding more broth if needed. Season with salt and pepper.
7. 7Serve hot over boiled potatoes and white rice, garnished with black olives and hard-boiled eggs.

💡 The soaked bread is what gives ají de gallina its body. Blend it completely into the pepper sauce before adding cream to avoid a grainy texture.

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