Peruvian Aji de Gallina Creamy Yellow Pepper Chicken with Walnuts, Olives and White Rice

Ingredients

• 2 lbs bone-in chicken thighs and breasts
• 1 onion, halved (for poaching)
• 4 cloves garlic, 2 whole (for poaching) + 2 minced (for sauce)
• 2 bay leaves
• For the aji amarillo sauce:
• 3 tbsp aji amarillo paste (Peruvian yellow chili paste, available jarred)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp neutral oil
• 4 slices white sandwich bread, crusts removed
• 1 cup reserved chicken stock (from poaching)
• 1/2 cup evaporated milk
• 1/2 cup walnuts, finely chopped
• 1/4 cup grated Parmesan cheese
• Salt and white pepper to taste
• For serving:
• 2 cups white rice, cooked
• 2 hard-boiled eggs, halved
• 8 black olives (Botija olives if available)
• Fresh parsley, chopped
• Boiled yellow potatoes (optional, traditional)

Instructions

1. Poach the chicken: place chicken in a pot with halved onion, whole garlic cloves, and bay leaves. Cover with cold water. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cook 25-30 minutes until chicken is cooked through. Remove chicken and reserve the stock. When cool enough to handle, shred the meat into generous strips — not too fine.
2. Soak the bread: tear the bread into pieces and soak in 1 cup of warm reserved chicken stock until completely saturated, about 5 minutes. Blend or mash into a smooth paste.
3. Make the base: heat oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and cook 8-10 minutes until very soft and golden. Add minced garlic and cook 1 minute. Add aji amarillo paste and cook, stirring, for 3 minutes until fragrant and the oil turns vivid yellow-orange.
4. Add the soaked bread paste to the skillet. Stir vigorously to combine with the onion base. Add evaporated milk and another 1/2 cup of chicken stock. Stir until you have a smooth, thick sauce. Simmer 5 minutes.
5. Add chopped walnuts and Parmesan. Stir to incorporate. The sauce should be creamy, golden, and thick enough to coat a spoon. Add more stock if it seems too thick.
6. Add the shredded chicken to the sauce. Stir gently to coat every strand. Simmer on low heat 5 minutes for the chicken to absorb the flavors. Season generously with salt and white pepper.
7. Serve over white rice with hard-boiled egg halves and black olives arranged alongside. Garnish with parsley. Aji de Gallina is Peru's most beloved comfort food — the aji amarillo gives it a uniquely fruity heat that no other pepper can replicate.