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Aji de Gallina with Shredded Rotisserie Chicken
Created by: Howcan Team
Ingredients
- 1 rotisserie chicken, shredded
- 4 cups chicken broth
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 yellow chili peppers, seeded and deveined
- 1 cup walnuts, toasted and ground
- 1 cup bread crumbs
- 1 cup grated parmesan cheese
- 1/2 cup evaporated milk
- 4 hard-boiled eggs, sliced
- 1/2 cup black olives
- Salt and pepper to taste
- 4 cups cooked white rice
Instructions
- In a blender, combine the yellow chili peppers, walnuts, bread crumbs, parmesan cheese, and evaporated milk. Blend until smooth and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Add the blended yellow pepper mixture to the pot and stir to combine. Cook for 5 minutes, stirring occasionally.
- Add the shredded rotisserie chicken to the pot and mix well with the yellow pepper sauce.
- Pour in the chicken broth and stir to combine. Simmer for 15-20 minutes, or until the sauce has thickened and the chicken is heated through. Season with salt and pepper to taste.
- To serve, spoon the Aji de Gallina over a bed of cooked white rice. Garnish with sliced hard-boiled eggs and black olives.
- Enjoy your delicious Aji de Gallina with shredded rotisserie chicken!
Aji de Gallina is a traditional Peruvian dish with a rich history dating back to the 19th century. This creamy, spicy chicken stew has its roots in the fusion of Spanish and Andean flavors. Originally, the dish was made with hen, but over time, shredded rotisserie chicken has become a popular alternative due to its convenience and flavor. Renowned Peruvian chefs like Gastón Acurio have elevated Aji de Gallina to new heights, making it a staple in Peruvian cuisine. The key to a delicious Aji de Gallina lies in the creamy, nutty sauce made with aji amarillo peppers, walnuts, and bread. Today, the best versions of this dish can be found in authentic Peruvian restaurants, where chefs take pride in preserving the traditional flavors and techniques. Whether using hen or shredded rotisserie chicken, the key is to achieve a perfect balance of spice, creaminess, and depth of flavor.
60 min
4
450 calories
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