Zapappy

Name: Ají de Gallina
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Cuisine: Peruvian
Ingredients: 1 lb boneless, skinless chicken breast, use with thighs for a 2 lb total; 1 lb boneless, skinless chicken thighs, use with breast for a 2 lb total; 5 cups low-sodium chicken stock, divided; 1 medium yellow onion, quartered; 1 large carrot, cut into large pieces; 1 celery rib, cut into large pieces; 2 bay leaves; 4 oz day-old white bread, crusts removed and torn into pieces; 1 cup evaporated milk; 3 oz toasted walnuts; 3 tbsp avocado oil; 1 medium yellow onion, finely diced; 4 garlic cloves, finely minced; 5 tbsp ají amarillo paste; 1 tsp kosher salt, plus more to taste; ½ tsp freshly ground white pepper; 3 oz finely grated Parmigiano-Reggiano; 6 medium Yukon Gold potatoes, boiled and halved; 3 hard-boiled eggs, halved; 12 black Peruvian olives or Kalamata olives; 2 tbsp finely chopped parsley, optional

Cooking

Ingredients

Chicken

1 lb boneless, skinless chicken breast, use with thighs for a 2 lb total
1 lb boneless, skinless chicken thighs, use with breast for a 2 lb total
5 cups low-sodium chicken stock, divided
1 medium yellow onion, quartered
1 large carrot, cut into large pieces
1 celery rib, cut into large pieces
2 bay leaves

Sauce

4 oz day-old white bread, crusts removed and torn into pieces
1 cup evaporated milk
3 oz toasted walnuts
3 tbsp avocado oil
1 medium yellow onion, finely diced
4 garlic cloves, finely minced
5 tbsp ají amarillo paste
1 tsp kosher salt, plus more to taste
½ tsp freshly ground white pepper
3 oz finely grated Parmigiano-Reggiano

For Serving

6 medium Yukon Gold potatoes, boiled and halved
3 hard-boiled eggs, halved
12 black Peruvian olives or Kalamata olives
2 tbsp finely chopped parsley, optional

Directions

Poach the Chicken

Place the chicken breasts and chicken thighs in a saucepan with the yellow onion, carrot, celery, bay leaves, and chicken stock. Bring just to a gentle simmer over medium heat.
Adjust the heat to maintain a bare simmer and poach until the thickest chicken pieces reach 160F, 15-18 minutes.
Transfer the chicken to a plate and cool for 20 minutes. Strain the poaching liquid and reserve 4 cups; discard the vegetables and bay leaves.

Prepare the Bread and Chicken

Combine the day-old white bread, evaporated milk, toasted walnuts, and 1 cup reserved poaching liquid in a blender. Let stand for 10 minutes, then blend until smooth with no visible pieces or graininess.
Shred the cooled chicken by hand into fine, irregular strands.

Build and Finish the Sauce

Heat the avocado oil in a Dutch oven over medium heat. Add the yellow onion and cook until very soft but not browned, 8-10 minutes.
Add the garlic and cook for 30 seconds. Stir in the aji amarillo paste and cook until fragrant and slightly darker, 2-3 minutes.
Add the blended mixture. Gradually stir in 2-2 1/2 cups reserved poaching liquid until the sauce has the consistency of heavy cream.
Reduce the heat to low and cook gently, stirring frequently, until smooth, glossy, and thick enough to coat a spoon, 10-12 minutes.
Stir in the Parmigiano-Reggiano until melted, then fold in the shredded chicken and cook gently, stirring, until the sauce is steaming and the chicken reaches 165°F, 3-5 minutes.
Season with the kosher salt and white pepper. If the sauce becomes too thick, loosen it with more reserved poaching liquid.

Plate and Serve

Arrange the Yukon Gold potatoes on plates. Spoon the aji de gallina over them and garnish with the hard-boiled eggs, black olives, and optional parsley.