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Aji de Gallina over Quinoa
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups chicken broth
- 1/2 cup vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 yellow chili peppers, seeded and deveined
- 1/2 cup walnuts, chopped
- 4 slices white bread, crusts removed
- 1 cup grated parmesan cheese
- 1 cup evaporated milk
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- 4 hard-boiled eggs, sliced
- 1/4 cup black olives, sliced
Instructions
- In a large pot, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
- In a separate pot, place the chicken breasts and cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through. Remove the chicken from the pot, let it cool, and shred it into small pieces.
- In a blender, combine the yellow chili peppers, walnuts, bread slices, 1 cup of parmesan cheese, and evaporated milk. Blend until smooth and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the blended chili pepper mixture to the skillet and cook for 5 minutes, stirring constantly.
- Add the shredded chicken to the skillet and mix well with the sauce. Cook for an additional 5 minutes, adding salt and pepper to taste.
- To serve, spoon the Aji de Gallina over the cooked quinoa. Garnish with hard-boiled egg slices and black olives. Enjoy!
Aji de Gallina is a traditional Peruvian dish with a rich history dating back to the colonial era. This creamy chicken stew is flavored with aji amarillo, a yellow Peruvian chili pepper, and typically served over rice. However, in recent years, a modern twist has emerged, with some chefs opting to serve Aji de Gallina over quinoa instead of rice. This alternative adds a nutty flavor and a boost of protein to the dish, making it a popular choice for health-conscious diners. In Peru, renowned chefs like Gastón Acurio have embraced this variation, offering it in their upscale restaurants. The best version of this dish can be found in Lima, where chefs expertly balance the creamy texture of the sauce with the delicate flavor of quinoa. To make this dish at home, it's crucial to get the aji amarillo paste and the creamy sauce just right, as they are the key components that give Aji de Gallina its distinctive flavor. Whether served over rice or quinoa, Aji de Gallina remains a beloved Peruvian classic with a modern twist.
60 min
4
450 calories
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