Aji de Gallina
Aji de Gallina is a delicious Peruvian dish made with shredded chicken cooked in a creamy and slightly spicy yellow chili pepper sauce. It’s typically served over a bed of boiled potatoes and garnished with black olives and hard-boiled eggs.
Ingredients
Method
- In a large pot, bring water to a boil and cook the chicken breasts or thighs until they are tender and fully cooked. Once cooked, remove from the pot and let it cool. Shred the chicken into small pieces and set aside.
- In a blender or food processor, blend the yellow chili peppers, onion, garlic, and a small amount of chicken broth until you have a smooth paste.
- In a separate pan, heat the vegetable oil over medium heat. Add the yellow chili pepper paste and sauté for a few minutes until fragrant.
- Add the shredded chicken to the pan and stir well to coat it with the chili pepper paste.
- Soak the bread slices in the evaporated milk for a couple of minutes, then add them to the pan along with the grated Parmesan cheese, chopped walnuts, ground cumin, and the remaining chicken broth. Stir until everything is well combined.
- Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.
- Gradually pour in the evaporated milk while stirring continuously. Let the sauce simmer for an additional 5 minutes until it thickens slightly. If needed, add salt and pepper to taste.
- Serve the Aji de Gallina over a bed of cooked white rice and boiled potatoes. Garnish with black olives and sliced hard-boiled eggs.
Nutrition
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