Ají de Gallina

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

This dish is neither a stew nor a fricassee, but a flavorful sauce to which cooked chicken is added. There are three basic steps in the preparation: cooking the poultry, making the sauce, and combining both to meld the flavors. To complete the dish, serve boiled yellow potatoes and white fluffy rice on the same plate.


  • 1 chicken breast
  • 3 cups water
  • Salt and pepper
  • 3


  1. Cook the chicken breast with water, salt, and pepper, in a heavy saucepan over medium heat (about 20 minutes). You can add a parsley sprig or a bay leaf if you want more flavor in your stock.
  2. When the chicken is tender, take it out of the water and shred the meat with two forks or with your fingers. Strain the stock and reserve.
  3. Put the bread in a bow