Aji de Gallina with a Ceviche Kick
Picture this: you're in a cozy Lima kitchen, the scent of ají amarillo swirling in the steam. This isn't your grandmother's aji de gallina—though she'd nod in approval. I've taken the classic creamy, nutty chicken stew and given it a bright, citrusy surprise: a splash of fresh lime and a handful of chopped red onion and cilantro, just like you'd find in a ceviche. The result is a warm, comforting bowl that suddenly awakens your palate with a tangy, fresh finish. Shredded chicken bathes in a velvety sauce of bread, evaporated milk, and that indispensable Peruvian yellow chili, all crowned with a quick ceviche-style garnish. It's familiar, yet thrilling—a true coastal fusion that'll make you feel the ocean breeze.
Ingredients
- chicken breast, bone-in and skin-on500g
- red onion1 medium (150g-180g)
- fresh lime juice60 ml
- ají amarillo paste3 tbsp
- sliced bread, crusts removed4 slices (150g)
- evaporated milk120 ml
- walnuts, finely ground60g
- garlic cloves, minced3
- vegetable oil2 tbsp
- fresh cilantro, chopped3 tbsp
- hard-boiled eggs, quartered2
- black olives, halved8
- saltto taste
- black pepperto taste
- cooked white rice400g (for serving)
Nutrition
Directions
- 1
Place the chicken in a pot, cover with water, add a pinch of salt, and bring to a boil. Reduce heat to a simmer and cook for 20 minutes until tender. Remove the chicken, let it cool, then shred the meat, discarding the skin and bones. Reserve 300 ml of the cooking broth.
- 2
While the chicken cooks, thinly slice half the red onion (about 75g) and soak it in the lime juice for 10 minutes—this is your quick ceviche onion. For the sauce, soak the bread slices in the evaporated milk for 5 minutes until very soft.
- 3
In a blender, combine the soaked bread-milk mixture, 150 ml of the reserved chicken broth, the ají amarillo paste, and the ground walnuts. Blend until completely smooth and creamy. Set aside.
- 4
Heat the vegetable oil in a large skillet over medium heat. Add the remaining chopped half of the red onion (about 75g, finely diced) and the minced garlic. Sauté for 3 minutes until translucent and fragrant. Pour in the blended sauce, season with salt and pepper, and cook, stirring often, for 5 minutes until the sauce thickens slightly.
- 5
Stir in the shredded chicken. Cook for an additional 8 minutes, letting the flavors meld. If the sauce gets too thick, add a splash of the reserved broth to reach a thick, spoonable consistency. Taste and adjust salt and pepper.
- 6
Serve the aji de gallina over a bed of steamed white rice. Garnish each plate with the lime-soaked red onions (now beautifully pink), a sprinkle of fresh cilantro, a quartered hard-boiled egg, and two black olive halves. The ceviche kick is ready—enjoy!
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