Zubereitung

Place the chicken breasts in a saucepan with 500 ml of the stock. Bring to a gentle boil, then reduce the heat and simmer for 15 to 18 minutes, until the thickest part reaches 74°C. Transfer the chicken to a plate and reserve 300 ml of the cooking stock.

While the chicken cooks, soak the bread in 180 ml of the evaporated milk for 5 minutes, until soft. Blend the soaked bread, walnuts, remaining milk, and reserved stock until smooth and pourable.

When cool enough to handle, shred the chicken into bite-size strands. Discard the poaching liquid that was not reserved.

Heat the oil in a wide, heavy saucepan over medium heat. Add the onion and cook for 7 to 9 minutes, stirring often, until translucent and lightly golden. Add the grated garlic, ají amarillo paste, and cumin; sauté for 2 minutes, until fragrant and the paste darkens slightly.

Pour the blended sauce into the pan and stir well, scraping up any browned onion. Bring it to a gentle simmer, then cook for 8 to 10 minutes, stirring frequently, until thick enough to coat the back of a spoon.

Golden ají de gallina sauce simmering until thick

KI-generiertes Bild

Fold in the shredded chicken and Parmesan. Simmer gently for 5 minutes, stirring occasionally, until the chicken is hot throughout and the sauce is creamy. Taste and adjust the salt; loosen with a splash of stock if needed.

Meanwhile, cook the rinsed rice according to the package method until tender and let it stand covered for 5 minutes. Fluff with a fork. Arrange the ají de gallina over the rice and garnish with olives and quartered hard-boiled egg.

Ají de gallina served over rice with olives and hard-boiled egg

KI-generiertes Bild

Warum dieses Rezept gelingt

Ají amarillo gives the dish its characteristic fruity heat, while soaked bread, milk, walnuts, and Parmesan create a deeply savory sauce with a smooth, spoon-coating texture. The simple garnishes provide essential salt, richness, and contrast.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate the chicken and sauce in an airtight container for up to 3 days. Store rice and garnishes separately. Freeze the sauce without the rice or garnishes for up to 2 months; thaw overnight in the refrigerator.

So wärmst du es auf

Reheat the chicken and sauce gently in a covered saucepan over low heat, stirring occasionally and adding a splash of stock if needed, until steaming hot throughout. Reheat rice separately until steaming.