Ají de Gallina Tradicional

Step 1

Boil eggs in a pot of water for 10 minutes until fully cooked. Transfer to ice water and set aside.

Step 2

Place ají amarillo peppers in a bowl, cover with hot water, and soak 10 minutes until soft.

Step 3

Pat chicken dry and season with salt and pepper on both sides.

Step 4

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Step 5

Add chicken and cook 6 minutes per side without moving until golden. Transfer to a plate.

Step 6

In the same skillet, sauté diced onion over medium heat for 3 minutes until soft and translucent.

Step 7

Drain ají peppers. Blend them with garlic, walnuts, bread, and 0.5 cup broth until smooth.

Step 8

Pour ají paste into the skillet with the onion. Stir constantly for 2 minutes until fragrant.

Step 9

Return chicken to the skillet and pour in remaining 1.5 cups broth. Bring to a simmer.

Step 10

Simmer uncovered for 12 minutes, stirring occasionally, until chicken shreds easily with a fork.

Step 11

Shred the chicken directly in the sauce using two forks. Stir in crumbled cheese until melted.

Step 12

Taste and adjust salt and pepper. The sauce should coat a spoon and feel creamy.

Step 13

Serve over boiled potatoes and white rice. Top with sliced hard-boiled egg and a black olive.