Smoky Ají de Gallina with Golden Potatoes and Kiwicha Crunch

Name: Smoky Ají de Gallina with Golden Potatoes and Kiwicha Crunch
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz skinless chicken breast; 3 cups chicken broth; 1.75 lb yellow potato; 1 1/4 cups red onion; 1 tbsp garlic; 4 tbsp ají amarillo paste; 2 tbsp ají panca paste; 4 slices white sandwich bread; 1 1/2 cups evaporated milk; 3 oz fresh cheese; 1/3 cup pecans; 1/4 cup grated Parmesan cheese; 1/4 cup amaranth grain; 3 tbsp vegetable oil; 2 units egg; 1/3 cup botija olives; 1 1/4 tsp salt; 1/2 tsp black pepper

An original take on Peruvian ají de gallina featuring shredded chicken, ají amarillo, and a gentle smoky touch from ají panca, served over golden yellow potatoes and finished with toasted kiwicha for crunch.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g skinless chicken breast (cut en 2 or 3 pieces for cocción pareja)
750 ml chicken broth (divided)
800 g yellow potato (sliced gruesas)
180 g red onion (chopped fina)
15 g garlic (chopped or ground)
60 g ají amarillo paste (ajustar to taste)
30 g ají panca paste (for nota ahumada)
120 g white sandwich bread (without corteza)
360 ml evaporated milk (puede usarse whole)
80 g fresh cheese (desmenuzado)
40 g pecans (lightly tostadas)
20 g grated Parmesan cheese (optional pero recomendado)
40 g amaranth grain (for tostar)
45 ml vegetable oil (divided)
2 units egg (duros, cut en mitades or cuartos)
60 g botija olives (without carozo, en mitades)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

642 kcal

Calories

42 g

Protein

39 g

Carbs

35 g

Fat

4 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsTree Nuts

Instructions

1
1. Place the chicken in a pot with 500 ml (2 cups) chicken broth. Bring to a gentle boil, reduce the heat, and cook for 18 to 20 minutes until fully cooked. Remove, let cool slightly, and shred. Reserve 250 ml (1 cup) of the cooking broth.
2
2. Meanwhile, cook the yellow potatoes in water with a pinch of salt for 12 to 15 minutes, until tender but still firm. Drain well.
3
3. Heat a large skillet with 15 ml (1 tbsp) oil over medium heat. Brown the potato slices for 3 to 4 minutes per side until golden. Keep warm.
4
4. In the same skillet or in a wide pot, heat 15 ml (1 tbsp) oil. Sauté the red onion for 5 minutes until translucent. Add the garlic and cook 1 minute more.
5
5. Stir in the ají amarillo paste and ají panca paste. Cook for 3 minutes, stirring constantly, until the base looks glossy and fragrant.
6
6. Soak the white bread in the evaporated milk for 2 minutes. Blend the soaked bread with the milk, pecans, fresh cheese, Parmesan, and 250 ml (1 cup) reserved broth until smooth.
7
7. Pour the blended mixture into the pot with the chili base. Cook over medium-low heat for 5 to 7 minutes, stirring often, until creamy and slightly thickened. Season with salt and black pepper.
8
8. Add the shredded chicken to the sauce and cook 4 to 5 minutes more so it absorbs the flavor. If the mixture becomes too thick, add the remaining broth little by little until silky and spoonable.
9
9. In a small skillet, heat the remaining 15 ml (1 tbsp) oil and toast the kiwicha for 2 to 3 minutes, stirring, until crisp and lightly puffed. Remove from the heat.
10
10. To serve, arrange a layer of golden potatoes on each plate, spoon the smoky ají de gallina on top, and finish with hard-boiled egg, botija olives, and the kiwicha crunch.
11
11. If you want to keep the dish warm before serving, place it in an oven at 200°F / 95°C for up to 10 minutes, well covered so it does not dry out.

Chef tips

For deeper flavor, let the sauce rest for 5 minutes before serving so the bread, cheeses, and chilies meld together. Do not over-toast the kiwicha or it may become bitter.

Substitutions

You can replace the pecans with walnuts if preferred. If fresh cheese is unavailable, use well-drained firm ricotta. Yellow potato can be substituted with Yukon Gold for a similar texture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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