Chicken in Chile Sauce (Ají de Gallina)
A classic Peruvian dish featuring tender chicken breasts in a rich, creamy sauce made with chile peppers, walnuts, and Parmesan cheese. The sauce gets its signature yellow color from ají amarillo peppers and turmeric, creating a perfect blend of heat and flavor.
Ingredients
- •8 whole quail eggs
- •4 slices white sandwich bread
- •1 cup whole milk
- •1 medium onion
- •2 cloves garlic
- •3½ tablespoons vegetable oil
- •½ teaspoon turmeric
- •3½ tablespoons ají amarillo paste
- •2 cups reduced-sodium chicken broth
- •½ cup Parmigiano-Reggiano
- •½ cup walnuts
- •8 halves chicken breast
- •1 serving Peruvian rice and lentils
- •1 serving black olives
- •1 serving lime wedges
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle.
5 min
- 2.
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.
10 min
- 3.
Soak bread in milk until softened, then mash with a fork.
5 min
- 4.
Cook onion and garlic in 1 1/2 tablespoons oil with turmeric and 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile 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.
15 min
- 5.
Pat chicken dry, then season with 1 teaspoon salt and 1/2 teaspoon 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.
20 min
- 6.
Roast chicken in oven until just cooked through, about 15 minutes.
15 min
- 7.
Halve quail eggs lengthwise.
2 min
- 8.
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.
5 min
- 9.
Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
