Gallina Goes Global

Peruvian-Style Spicy Shredded Chicken with Potato 'Nan' Chips

1 hour 10 minutes
Serves 4
DinnerSouth American
Herb's take

This dinner riffs on classic Aji de Gallina, Peru’s beloved spicy shredded chicken, but takes a nerdy detour with crispy potato chips masquerading as nan. You'll learn how to poach and shred chicken for ultimate tenderness and transform potatoes into thin, crisp, bread-like slabs for dipping. South America meets science fair, bring your goggles.

Ingredients

Yield
4

Instructions

  1. 01
    Place whole chicken in a large pot and cover with water by 2 inches. Add bay leaf and 1 teaspoon salt. Bring to a simmer over medium heat. Cover and poach gently until chicken is just cooked through, about 45 minutes. Skim off any foam.
  2. 02
    Remove chicken to a plate and let cool. Strain and reserve 2 cups of the poaching liquid.
  3. 03
    While the chicken cools, preheat oven to 425°F. Slice potatoes lengthwise into 1/8-inch thick slabs. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. 04
    Arrange potato slices on parchment-lined baking sheets and bake until golden and crisp at the edges, 20-25 minutes, flipping halfway.
  5. 05
    Remove skin and bones from the cooled chicken. Shred meat into bite-sized pieces.
  6. 06
    In a large skillet, heat remaining 2 tablespoons olive oil and the butter over medium heat. Add onion and cook until soft, about 5 minutes.
  7. 07
    Add garlic, aji amarillo paste, cumin, and turmeric. Cook, stirring, for 2 minutes until fragrant.
  8. 08
    Tear bread into pieces and soak in whole milk for 3 minutes. Squeeze gently and add to skillet with onions. Stir until bread dissolves into the mixture.
  9. 09
    Add walnuts and 1 cup reserved poaching liquid. Simmer for 3 minutes, then transfer mixture to blender. Blend until completely smooth.
  10. 10
    Return sauce to skillet. Stir in evaporated milk, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer 2 minutes.
  11. 11
    Add shredded chicken and remaining 1 cup poaching liquid. Simmer gently for 5 minutes, stirring to coat the chicken in sauce.
  12. 12
    Taste and adjust seasoning with salt and pepper if needed. Stir in chopped cilantro.
  13. 13
    Serve creamy chicken atop the potato 'nan' chips. Garnish with lime wedges for squeezing at the table.

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