MenuCulture Menu, Recent Posts
Aji de Gallina
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.
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
- 1.5 pounds chicken breasts or thighs boneless, skinless
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 3-4 yellow chili peppers seeded and deveined (adjust according to desired spiciness)
- 1 cup chicken broth
- 1 cup evaporated milk
- 4 slices white bread crust removed
- 1/2 cup grated Parmesan cheese
- 1/2 cup walnuts finely chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
For serving :
For garnish:
Instructions
- 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.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 528kcal (26%)Carbohydrates: 29g (10%)Protein: 50g (100%)Fat: 24g (37%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 139mg (46%)Sodium: 826mg (36%)Potassium: 1114mg (32%)Fiber: 3g (13%)Sugar: 11g (12%)Vitamin A: 642IU (13%)Vitamin C: 55mg (67%)Calcium: 373mg (37%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Tried this recipe?Cook It, Sell It! Open A Kitchen
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.