Aji de Gallina
Aji de Gallina is a Peruvian chicken stew prepared with shredded chicken, a creamy sauce made from bread, milk, and aji amarillo peppers.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Aji Amarillo Paste | 4 | Tbsp |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Whole Milk | 2 | Cup |
| Bread | 3 | Slice |
| Parmesan Cheese | 100 | Grams |
| Walnuts | 50 | Grams |
| Vegetable Oil | 3 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Boiled Potatoes | 5 | Count |
| Hard-boiled Eggs | 3 | Count |
| Black Olives | 10 | Count |
Instructions
- Boil the chicken breast in salted water until fully cooked, about 20 minutes. Remove from water, let cool, and shred into thin strips.
- In a large pan, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
- Stir in the aji amarillo paste and cook for another 2 minutes, allowing the flavors to meld.
- Blend the soaked bread slices with milk until smooth. Add this mixture to the pan, stirring continuously to avoid lumps.
- Add shredded chicken, grated parmesan cheese, and chopped walnuts to the pan. Stir well to combine.
- Season with salt and freshly ground black pepper. Simmer on low heat for 10 minutes, stirring occasionally.
- Serve the Aji de Gallina over boiled potato halves, garnished with sliced hard-boiled eggs and black olives.
Prep
- Soak bread slices in milk for at least 30 minutes before cooking.
Kitchen equipment
BlenderLarge Pan