Aji de Gallina is a beloved Peruvian classic, a rich and creamy chicken stew renowned for its vibrant yellow color from aji amarillo peppers and its comforting texture. It’s a staple in Peruvian homes, offering a perfect blend of savory chicken, spicy pepper, and cheesy goodness.
Aji de Gallina: Peruvian Creamy Stew
Aji de Gallina is a beloved Peruvian classic, a rich and creamy chicken stew renowned for its vibrant yellow color from aji amarillo peppers and its comforting texture. It's a staple in Peruvian homes, offering a perfect blend of savory chicken, spicy pepper, and cheesy goodness.
Ingredients
- 2 cups cooked chicken breast shredded
- 1/4 cup aji amarillo paste
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup evaporated milk
- 1/2 cup ground walnuts
- 1/2 cup grated Parmesan cheese
- 3-4 slices white bread crusts removed
- 1 cup chicken broth
- 2 tbsp olive oil
- to taste none salt
- to taste none pepper
- 2 none hard-boiled eggs for garnish
- 1/4 cup black olives for garnish
- 2 medium potatoes boiled and sliced
Instructions
- Prepare the Chicken: Boil chicken breasts until cooked through, then shred finely. Set aside. If boiling chicken, save some of the cooking liquid as broth.
- Make the Sofrito: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until translucent and softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Aji Amarillo: Stir in the aji amarillo paste and cook for 3-5 minutes, allowing the paste to deepen in flavor and color.
- Prepare the Bread Mixture: In a blender, combine the softened white bread (squeezed of excess milk) and the evaporated milk. Blend until completely smooth and creamy.
- Combine and Thicken: Add the blended bread mixture, shredded chicken, and chicken broth to the saucepan with the sofrito. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
- Finish the Sauce: Stir in the ground walnuts and grated Parmesan cheese. Continue to cook, stirring frequently, for about 10-15 minutes, or until the sauce has thickened to your desired consistency. If the sauce becomes too thick, you can add a little more chicken broth or milk.
- Season and Serve: Season the Aji de Gallina with salt and pepper to taste. Serve hot over slices of boiled potatoes, garnished with slices of hard-boiled eggs and black olives. Enjoy immediately.
Notes
For a richer flavor, use chicken thighs instead of breasts. If aji amarillo paste is hard to find, you can substitute with a blend of roasted red bell peppers and a pinch of cayenne for color and mild heat, though the flavor will differ slightly. Serve with white rice or crusty bread to soak up the delicious sauce. You can prepare the shredded chicken and boil the potatoes a day in advance to save time.
