Step 1 of 3
Ají de gallina
Poach chicken in salted water 25 minutes. Shred. Keep some broth.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Ají de gallina take?
1 hr all in — 20 min prep, 40 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Milk, Wheat, Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Is the published recipe vegetarian or vegan?
It is not labelled vegetarian or vegan. If a swap on this page says otherwise, that note is the limit of what we claim.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Blender.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Ají amarillo → A roasted yellow pepper plus a pinch of chilli. Colour without the fruit. Call it an adaptation.
Any tips from this recipe?
The sauce thickens as it sits. Loosen with broth when you reheat. Pecans in the blender are a Lima extra.
Can I prepare this ahead?
The sauce thickens as it sits. Loosen with broth when you reheat.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.