Smoky Ají de Gallina with Golden Potatoes and Crispy Quinoa

Name: Smoky Ají de Gallina with Golden Potatoes and Crispy Quinoa
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.3 lb skinless chicken breast; 3.8 cups chicken stock; 1.5 lb yellow potatoes; 1 cup cooked quinoa; 3 tbsp vegetable oil; 4 slices white sandwich bread; 1 cup evaporated milk; 1 1/4 cups yellow onion; 4 cloves garlic; 4 tbsp ají amarillo paste; 1 tbsp ají panca paste; 1/3 cup walnuts; 1/3 cup grated Parmesan cheese; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 units eggs; 1/4 cup black olives; 2 tbsp fresh parsley; 1/2 tsp smoked paprika; 2 cups water

An original Peruvian-inspired take on ají de gallina: shredded chicken in a creamy ají amarillo sauce with a smoky touch, soaked bread, and walnut, served with golden potatoes, crispy quinoa, and boiled egg. It keeps the soul of classic Peruvian home cooking with a refreshed presentation and contrasting textures.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g skinless chicken breast (cut en 2 or 3 trozos large)
900 ml chicken stock (divided)
700 g yellow potatoes (peladas and sliced gruesas)
180 g cooked quinoa (well escurrida)
45 ml vegetable oil (divided)
120 g white sandwich bread (without corteza, en trozos)
240 ml evaporated milk
180 g yellow onion (chopped fina)
12 g garlic (chopped or grated)
60 g ají amarillo paste
15 g ají panca paste (for the toque ahumado)
40 g walnuts (lightly tostadas)
30 g grated Parmesan cheese
1 g ground turmeric (optional, for reforzar the color)
1 g ground cumin
8 g salt (or to taste)
2 g black pepper (or to taste)
2 unitades eggs (duros, pelados and cut a the mitad)
40 g black olives (boneless, en mitades)
8 g fresh parsley (chopped fino)
1 g smoked paprika (for the quinua crocante)
500 ml water (for cocer the papas and the huevos)

Nutrition facts

per serving

612 kcal

Calories

41 g

Protein

36 g

Carbs

33 g

Fat

4 g

Fiber

32 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 700 ml (about 3 cups) of chicken stock. Bring to a gentle boil, reduce the heat, and cook for 18 to 20 minutes until fully cooked. Remove the chicken, let it cool slightly, and shred it. Reserve 240 ml (1 cup) of the cooking stock for the sauce.
2
2. While the chicken cooks, place the eggs in a saucepan with the water. Cook for 10 minutes once boiling. Cool, peel, and cut the eggs in half. Set aside.
3
3. Cook the yellow potatoes in water with a pinch of salt for 10 to 12 minutes, until tender but still firm. Drain well.
4
4. Heat a large skillet over medium heat with 15 ml (1 tbsp) vegetable oil. Brown the potato slices for 2 to 3 minutes per side until golden. Keep warm.
5
5. Spread the cooked quinoa on a tray and bake at 400°F / 200°C for 12 to 15 minutes, stirring halfway through, until dry and crisp. When it comes out of the oven, toss it with the smoked paprika and a pinch of salt.
6
6. Soak the white bread in the evaporated milk for 5 minutes. Then blend it with the walnuts and 120 ml (1/2 cup) of the reserved stock until smooth.
7
7. In a wide pot, heat 30 ml (2 tbsp) vegetable oil over medium heat. Sauté the onion for 6 to 8 minutes until soft. Add the garlic, ají amarillo paste, ají panca paste, turmeric, and cumin; cook for 2 minutes, stirring so it does not stick.
8
8. Stir in the blended bread, evaporated milk, and walnut mixture. Add the rest of the reserved stock little by little and cook over low heat for 5 to 7 minutes, stirring, until thick and creamy.
9
9. Add the shredded chicken, Parmesan cheese, salt, and black pepper. Cook 3 to 4 minutes more over low heat, mixing well, until the chicken is fully coated and the sauce is silky. If needed, add a little extra stock to adjust the texture.
10
10. To serve, place a layer of golden potatoes on each plate, top with the smoky ají de gallina, and finish with the crispy quinoa, black olives, boiled egg, and chopped fresh parsley.
11
11. Serve immediately while hot to preserve the contrast between the creamy sauce, golden potatoes, and crispy quinoa.

Chef tips

For a smoother sauce, blend the bread and walnuts very thoroughly and strain if you want an extra silky texture. The quinoa should be very dry before baking so it becomes truly crisp.

Substitutions

You can use boneless chicken thighs instead of breast. If yellow potatoes are unavailable, use Yukon Gold potatoes. Walnuts can be replaced with pecans for a slightly sweeter, rounder flavor.

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
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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
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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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