Ají de Gallina Tradicional

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 3 whole ají amarillo peppers, dried
• ¾ cup walnuts, raw
• ½ cup queso fresco or feta cheese, crumbled
• 2 slices bread, sliced (day-old works best)
• 1 whole onion, medium
• 3 whole garlic cloves
• 2 cups chicken or vegetable broth
• 4 whole eggs, hard-boiled (for topping)

Instructions

1. 1

   Boil eggs in a pot of water for 10 minutes until fully cooked. Transfer to ice water and set aside.

2. 2

   Place ají amarillo peppers in a bowl, cover with hot water, and soak 10 minutes until soft.

3. 3

   Pat chicken dry and season with salt and pepper on both sides.

4. 4

   Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

5. 5

   Add chicken and cook 6 minutes per side without moving until golden. Transfer to a plate.

6. 6

   In the same skillet, sauté diced onion over medium heat for 3 minutes until soft and translucent.

7. 7

   Drain ají peppers. Blend them with garlic, walnuts, bread, and 0.5 cup broth until smooth.

8. 8

   Pour ají paste into the skillet with the onion. Stir constantly for 2 minutes until fragrant.

9. 9

   Return chicken to the skillet and pour in remaining 1.5 cups broth. Bring to a simmer.

10. 10

    Simmer uncovered for 12 minutes, stirring occasionally, until chicken shreds easily with a fork.

11. 11

    Shred the chicken directly in the sauce using two forks. Stir in crumbled cheese until melted.

12. 12

    Taste and adjust salt and pepper. The sauce should coat a spoon and feel creamy.

13. 13

    Serve over boiled potatoes and white rice. Top with sliced hard-boiled egg and a black olive.

Tools you’ll need

• large skillet (12-inch)
• pot for boiling
• blender
• wooden spoon
• two forks
• cutting board
• knife

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