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Aji de Gallina
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Total Time:
1 hour 30 minutes
Creamy chicken dish thickened with nuts and bread, incredibly delicious
Ingredients:
  • 300 ml milk
  • ½ a lemon optional
  • 25 g Parmesan cheese
  • 25 g shelled walnuts
  • 1–2 fresh red chillies optional
  • 750 g new potatoes
  • olive oil
  • 1 large handful of black olives
  • a few sprigs of fresh mint
  • 3 free-range chicken thighs skin on, bone out
  • 1 onion
  • 2 cloves of garlic
  • 125 g breadcrumbs
Instructions:
  • Start by finely grinding the walnuts in a pestle and mortar. Then, halve and deseed the chillies before blending them with 100ml of water to a smooth purée. Boil the potatoes in salted water for 15 minutes until tender, then drain and steam-dry before tossing with oil and seasoning. Next, crisp up olives and mint leaves in a frying pan and mix them with the potatoes. Flatten the chicken evenly, season, and refrigerate. In a non-stick pan, fry onions and garlic until soft, add the chilli purée, then stir in breadcrumbs and milk to thicken the sauce. Finish by mixing in ground walnuts and Parmesan, and cook for 7 more minutes. Grill the chicken until golden and cooked through. Serve the chicken on the walnut sauce with potato salad on the side, garnishing with lemon and sliced chilli as desired.

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