Chicken in Chilli Sauce (Ají de Gallina)

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

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This classic Ají de Gallina is a quintessential Peruvian comfort dish, celebrated for its vibrant golden colour and velvety texture. It combines tender roasted chicken with a unique sauce made from sun-ripened ají amarillo chillies, walnuts, and parmesan cheese. The result is a mildly spicy, savoury flavour profile that is deeply satisfying without being overly fiery, making it a wonderful introduction to South American cuisine.

As a high-protein main course, this dish is traditionally served alongside fluffy rice and earthy lentils to soak up every drop of the luxurious sauce. Garnished with halved quail eggs and salty Kalamata olives, it provides a sophisticated balance of flavours and textures. It is an excellent choice for a weekend dinner or a special gathering where you want to serve something both nourishing and impressive.

Ingredients for Chicken in Chilli Sauce (Ají de Gallina)

8 quail eggs (optional)
4 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded
240 מ"ל חלב מלא
1 בצל בינוני, קצוץ
2 שיני שום, קצוצות
50ml vegetable oil, divided
1/2 teaspoons turmeric
3 to 60ml bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
475ml reduced-sodium chicken broth
120ml grated Parmigiano-Reggiano
80g walnuts (45g)
8 small chicken breast halves with skin and bone (2.5kg total)
Accompaniment: Peruvian rice and lentils
Garnish: pitted black Peruvian or Kalamata olives, halved
lime wedges (preferably Key limes)

How to make Chicken in Chilli Sauce (Ají de Gallina)

Preheat oven to 204°C with rack in middle.

If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.

Soak bread in milk until softened, then mash with a fork.

Cook onion and garlic in 1 1/2 tablespoons oil with turmeric and 1/4 teaspoons salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chilli paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.

Pat chicken dry, then season with 1 teaspoon salt and 1/2 teaspoons pepper. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining tablespoon oil in same manner.

Roast chicken in oven until just cooked through, about 15 minutes.

Halve quail eggs lengthwise.

Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.

Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.