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Aji de Gallina
Aji de Gallina
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Peruvian chicken stew in spicy, nutty cheese sauce - a must-try dish with rich flavors!
Ingredients:
  • 2 pounds skinless, bone-in chicken breast halves
  • 1 onion, coarsely chopped
  • 2 carrots, chopped
  • 2 cloves garlic
  • 2 quarts water
  • 1 loaf white bread, crusts removed and cubed
  • 1 (12 fluid ounce) can evaporated milk
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup walnut pieces
  • 1 teaspoon vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 teaspoons aji amarillo chile paste
  • 2 teaspoons ground turmeric
  • 4 hard-cooked eggs, sliced
  • 0.25 cup kalamata olives, pitted and quartered
Instructions:
  • In a large saucepan, combine chicken breasts, onion, carrot, and 2 cloves of garlic. Add 2 quarts of water and bring to a gentle simmer over medium-high heat. Skim off any foam that rises to the surface. Cover, lower the heat to medium-low, and cook until the chicken is tender, around 30 minutes. Transfer the chicken to a plate to cool. Strain the chicken stock, leaving out the vegetables.
  • In a blender, combine evaporated milk, 1/2 cup chicken stock, and bread cubes. Puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken, discarding the bones.
  • In a large saucepan over medium heat, warm vegetable oil. Add minced garlic and minced onion; cook until the onion is soft and translucent, around 5 minutes. Mix in shredded chicken and aji amarillo until warm. Pour in bread puree and heat through, stirring often. If it thickens too much, add more chicken stock. Season with turmeric and simmer for an additional 5 minutes.
  • Present the dish adorned with sliced hard-boiled eggs and a sprinkle of savory kalamata olives.

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