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Peruvian Aji de Gallina
Created by: Howcan Team
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 yellow chili peppers, seeded and chopped
- 1/2 cup walnuts
- 4 slices white bread, crusts removed
- 2 cups chicken broth
- 1 cup evaporated milk
- 1/2 cup grated parmesan cheese
- 1/2 cup vegetable oil
- 4 boiled yellow potatoes, sliced
- 6 hard-boiled eggs, halved
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- In a large 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 and let it cool. Shred the chicken into small pieces and set aside.
- In a blender, combine the onion, garlic, yellow chili peppers, walnuts, and white bread. Blend until smooth, adding a little chicken broth if needed to help the mixture blend.
- In a large skillet, heat the vegetable oil over medium heat. Add the blended mixture and cook for 5 minutes, stirring constantly.
- Add the shredded chicken to the skillet and mix well with the sauce.
- Pour in the remaining chicken broth and evaporated milk. Stir in the grated parmesan cheese and season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- To serve, place a portion of cooked white rice on a plate. Top with the Aji de Gallina and garnish with sliced boiled potatoes and hard-boiled eggs.
- Enjoy your delicious Peruvian Aji de Gallina!
Peruvian Aji de Gallina is a beloved dish with a rich history. Originating in Peru, it has become a staple of Peruvian cuisine. This creamy, spicy chicken stew is flavored with aji amarillo, a yellow chili pepper, and is traditionally served over boiled potatoes and rice. The dish has its roots in the fusion of Spanish and Andean flavors, and its popularity has spread beyond Peru to become a favorite in many parts of the world. Renowned Peruvian chefs like Gastón Acurio have elevated the dish, and it can be found in top Peruvian restaurants globally. The key to a perfect Aji de Gallina lies in the balance of flavors, with the aji amarillo providing the distinctive heat and color. For the best version of this dish, head to Lima, the capital of Peru, where you can find it served in traditional eateries as well as upscale restaurants. The key to getting this dish right is using authentic aji amarillo peppers, which can be found in Latin American grocery stores or online. While the traditional recipe calls for shredded chicken, some chefs have put their own spin on the dish by using different proteins such as fish or tofu, offering a unique twist on this classic Peruvian favorite.
90 min
6
450 calories
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