Ají de Gallina

Ingredients

Instructions

1. 1

   Bring the water to a gentle boil in a saucepan with the lightly crushed garlic, halved onion, bay leaf, and 3 g of the salt. Add the chicken breast, lower to a bare simmer, and poach for 12-14 minutes until the thickest part reaches 74°C and the meat is just cooked through. Lift out the chicken and let it cool slightly for easier handling; strain and reserve 300 ml of the poaching liquid.

2. 2

   While the chicken cooks, rinse the rice until the water runs mostly clear. Cook it in lightly salted water until tender, about 12 minutes, then drain or steam off excess moisture as needed. Keep warm for serving.

3. 3

   Place the bread in a bowl and pour over the evaporated milk. Leave for 5 minutes to fully soften, then blend with the walnuts until very smooth. A smooth puree gives the finished sauce its classic velvety texture.

4. 4

   Shred the poached chicken into fine strands rather than large chunks; ají de gallina is traditionally silky and spoonable, so thin shreds help the sauce cling properly.

5. 5

   Heat the olive oil in a wide sauté pan over medium heat. Add the finely diced onion and cook for 4-5 minutes until soft but not browned. Stir in the minced garlic, aji amarillo paste, turmeric, black pepper, and remaining 3 g salt; cook for 1-2 minutes until fragrant and the oil turns golden. Do not let the garlic brown, or the sauce can taste harsh.

6. 6

   Add the bread-walnut mixture and about 200 ml of the reserved poaching liquid to the pan, stirring constantly to prevent lumps. Simmer gently for 3-4 minutes until the sauce thickens to a creamy, nappé consistency. If it becomes too thick, loosen with the remaining poaching liquid a little at a time.

7. 7

   Stir in the shredded chicken and grated Parmesan. Cook gently for 2-3 minutes, stirring often, until the chicken is heated through and evenly coated in the sauce. Taste and adjust seasoning if needed; the finished dish should be mildly spicy, savory, and creamy rather than stiff.

8. 8

   Meanwhile, place the egg in boiling water and cook for 9 minutes for a firm yolk. Cool briefly under cold water, peel, and halve it.

9. 9

   To serve, spoon the warm rice onto two plates. Ladle the ají de gallina beside or over the rice, then garnish with the halved egg, black olives, and chopped parsley.

Nutrition per serving

Notes

• •If you can find whole jarred ají amarillo instead of paste, blend 60 g drained chillies with the milk for a fresher flavor.
• •Traditional versions often use stale bread for body; brioche is too sweet, so use a neutral white loaf.
• •The sauce should be rich but pourable. It thickens as it stands, so loosen with a splash of hot poaching liquid before serving if necessary.
• •A small boiled yellow potato alongside the rice is also classic, though omitted here to keep the dish within the time limit.

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