Chicken in Chile Sauce (Ají de Gallina)

Chicken in Chile Sauce (Ají de Gallina)
Photo by Marcus Nilsson


  • ½ teaspoon turmeric
  • 8 small chicken breast halves with skin and bone
  • 4 (1/2-inch-thick) slices firm white sandwich bread
  • ½ cup Parmesan cheese, freshly grated
  • 8 quail eggs
  • pitted black Peruvian or Kalamata olives, halved
  • 1 medium onion
  • + 8 more ingredients
    • ½ cup walnuts
    • 2 cloves garlic
    • 2 cups reduced-sodium chicken broth
    • 4 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
    • 3 ½ tablespoons vegetable oil
    • 1 cup whole milk
    • Peruvian rice and lentils
    • lime wedges (preferably Key limes)

Preheat oven to 400°F 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 i...

View full recipe at Epicurious


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