Name: Peruvian Creamy Shredded Chicken in Yellow Chili Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lbs boneless, skinless chicken breast; 4 cups water; 2 bay leaves; 1 tsp salt; 1/2 cup raw walnuts; 4 slices white sandwich bread, crusts removed; 1 cup evaporated milk; 2 tbsp grated Parmesan cheese; 4 tbsp vegetable oil; 1 large red onion, finely chopped; 4 garlic cloves, minced; 3 tbsp aji amarillo paste; 1/2 tsp ground turmeric; 1 cup reserved chicken poaching stock; 1/4 cup grated Parmesan cheese; Salt and freshly ground black pepper to taste; 4 cups cooked white rice; 2 yellow potatoes, boiled and quartered; 4 black olives, halved; 2 hard-boiled eggs, sliced; 2 tbsp fresh parsley, chopped

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A beloved Peruvian comfort dish featuring finely shredded chicken simmered in a velvety sauce made with yellow aji paste, walnuts, bread, and Parmesan. It is traditionally served over fluffy white rice with boiled potatoes, black olives, and sliced hard-boiled egg for a colorful, satisfying plate.

Prep Time20 mins

Cook Time40 mins

Total Time60 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

870 kcalCalories
44 gFat
10 gSaturated Fat
60 gCarbs
4 gFiber
9 gSugar
52 gProtein
870 mgSodium
750 mgPotassium
300 mgCalcium
4 mgIron
20 mgVitamin C
180 mcgVitamin A

Ingredients

For the chicken

1.5 lbs boneless, skinless chicken breast
4 cups water
2 bay leaves
1 tsp salt

For the walnut-bread paste

1/2 cup raw walnuts
4 slices white sandwich bread, crusts removed
1 cup evaporated milk
2 tbsp grated Parmesan cheese

For the sauce

4 tbsp vegetable oil
1 large red onion, finely chopped
4 garlic cloves, minced
3 tbsp aji amarillo paste
1/2 tsp ground turmeric
1 cup reserved chicken poaching stock
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

For serving

4 cups cooked white rice
2 yellow potatoes, boiled and quartered
4 black olives, halved
2 hard-boiled eggs, sliced
2 tbsp fresh parsley, chopped

Directions

Place chicken, water, bay leaves, and salt in a medium pot; bring to a boil, then reduce heat and simmer 18 minutes until cooked through. Reserve 1 cup of the stock and shred the chicken finely with two forks.
Toast the walnuts in a dry skillet over medium heat for 3 minutes until fragrant. In a blender, combine the warm walnuts, bread, evaporated milk, and 2 tablespoons Parmesan; blend until completely smooth.
Heat the oil in a large skillet over medium heat. Sauté the onion for 5 to 6 minutes until soft and translucent, then add the garlic, aji amarillo paste, and turmeric; cook 2 minutes more until fragrant and deepened in color.
Pour in the walnut-bread paste and the reserved chicken stock, stirring to combine. Simmer gently for 8 to 10 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
Add the shredded chicken and the remaining 1/4 cup Parmesan; stir until the cheese melts and the chicken is fully coated and heated through, about 3 minutes.
Season with salt and pepper to taste, then remove from heat; the sauce should be creamy, glossy, and pourable.
Mound rice on each plate, spoon the chicken mixture alongside, and arrange the potato quarters, olives, and egg slices on top. Finish with a sprinkle of fresh parsley.

Cook’s Notes

Aji amarillo paste is the soul of this dish; look for jarred versions in Latin markets or substitute with a mix of mild yellow chilies and a pinch of cayenne.
Use day-old bread for the paste so it absorbs the milk without becoming gummy in the blender.
Pull the chicken apart while still warm for the finest shreds; finely shredded chicken absorbs the sauce best.
If the sauce loosens too much after adding the chicken, simmer a few extra minutes or stir in a tablespoon more breadcrumbs to tighten it up.
Aji de Gallina is even better the next day; store the sauce and chicken together and gently reheat with a splash of milk to restore creaminess.