🇵🇪 Peru
Ají de Gallina, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Tear white bread into pieces and blend with chicken broth, evaporated milk, and ground walnuts until smooth.
- 2
Heat vegetable oil in a skillet over medium heat, sauté yellow onion, garlic, and ají amarillo paste for 3 minutes, then stir in the blended sauce.
- 3
Fold in shredded cooked chicken breast and grated Parmesan cheese, simmer until warm and thickened, and serve garnished with hard-boiled eggs and Botija olives.
🇵🇪 How it's eaten in Peru
In Peru, it is traditionally served over warm white rice alongside boiled potatoes.
Ingredients (serves 2)
- shredded cooked chicken breast -450 g
Swap: shredded rotisserie chicken - 450 g（saves prep time）
- ají amarillo paste -3 tbsp
Swap: yellow bell pepper purée + cayenne 1/4 tsp（matches flavor color）
- evaporated milk -250 ml
- white bread -4 slices
- chicken broth -250 ml
- yellow onion -1 small
Swap: frozen diced onion - 120 ml（no chopping needed）
- garlic -2 cloves
Swap: garlic powder - 1/2 tsp（no prep needed）
- grated Parmesan cheese -60 ml
- ground walnuts -2 tbsp
- hard-boiled eggs- 2
- Botija olives- 4
Swap: Kalamata olives - 4（easy to find）
- vegetable oil -2 tbsp
Authentic ingredients in Peru
- shredded cooked chicken breast -450 g
- ají amarillo paste -3 tbsp
- evaporated milk -250 ml
- white bread -4 slices
- chicken broth -250 ml
- yellow onion -1 small
- garlic -2 cloves
- grated Parmesan cheese -60 ml
- ground walnuts -2 tbsp
- hard-boiled eggs- 2
- Botija olives- 4
- vegetable oil -2 tbsp
Optional authentic touch
Soak the white bread in evaporated milk before blending for a smoother, richer sauce.
Wherever you live: Japan, Europe or anywhere else
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