Peruvian Aji de Gallina Creamy Yellow Chili Chicken with Walnuts, Mirasol Peppers and Steamed Potatoes

Poach the chicken: place chicken pieces in a pot with the onion halves, carrot, bay leaves, and enough salted water to cover. Bring to a boil, skim, then simmer 35-40 minutes until the chicken is cooked through and tender. Remove chicken and reserve the broth. When cool enough to handle, shred the chicken into generous pieces, discarding bones and skin.

Ingredients

• For the chicken:
• 2 lbs bone-in chicken thighs and drumsticks
• 1 onion, halved
• 1 carrot
• 2 bay leaves
• Salt
• For the aji amarillo sauce:
• 3-4 tbsp aji amarillo paste (from a jar — this is Peru's defining chili, fruity and warm)
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 4 slices white sandwich bread, crusts removed
• 1 cup reserved chicken broth (warm)
• 1 cup walnuts, roughly chopped (plus extra for garnish)
• 1/2 cup grated Parmesan cheese
• 1/2 cup whole milk or evaporated milk
• Salt and white pepper to taste
• For serving:
• 4-5 yellow potatoes (Yukon Gold), boiled and halved
• Steamed white rice
• 2 hard-boiled eggs, halved
• Black olives (Botija olives if available)
• Fresh parsley

Instructions

1. Poach the chicken: place chicken pieces in a pot with the onion halves, carrot, bay leaves, and enough salted water to cover. Bring to a boil, skim, then simmer 35-40 minutes until the chicken is cooked through and tender. Remove chicken and reserve the broth. When cool enough to handle, shred the chicken into generous pieces, discarding bones and skin.
2. Soak the bread: tear the bread slices into chunks and soak in 1 cup of the warm reserved chicken broth. Let it absorb fully — this bread-based technique is classically Peruvian and creates the sauce's distinctive thick, creamy texture.
3. Build the sauce base: heat olive oil in a large, wide pan over medium heat. Add onion and cook 10-12 minutes until very soft and golden. Add garlic, cook 2 minutes. Add the aji amarillo paste and cook another 3 minutes, stirring constantly. The paste will perfume the kitchen with its uniquely fruity, moderately spicy aroma.
4. Blend the sauce: transfer the onion-aji mixture to a blender. Add the bread-broth mixture and the walnuts. Blend until completely smooth — the walnuts thicken and enrich the sauce while adding a subtle earthy bitterness.
5. Return to the pan: pour the blended sauce back into the pan over medium-low heat. Stir in the Parmesan and milk. Simmer gently 5-8 minutes, stirring frequently, until the sauce is thick enough to coat a spoon heavily. Season generously with salt and white pepper. The color should be a vivid, beautiful yellow-orange.
6. Add the shredded chicken to the sauce. Fold gently to coat every piece. Simmer 5 minutes for the chicken to absorb the flavours.
7. To serve: arrange boiled potato halves on a plate. Spoon the aji de gallina over the top. Add a mound of steamed rice alongside. Garnish with hard-boiled egg halves, black olives, extra walnuts, and fresh parsley.
8. Aji de gallina is one of Peru's most beloved dishes — a testament to the country's extraordinary culinary fusion of Indigenous, Spanish, and West African influences. Each bite is rich, warming, and unlike anything else in the world.