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Aji de Gallina Recipe

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★★★★★

4.5 from 149 reviews

Aji de gallina is a traditional Peruvian dish featuring shredded poached chicken in a creamy, mildly spicy sauce made with aji amarillo chili paste, bread, walnuts, and parmesan. This comforting stew is rich in flavor and perfect served over rice or boiled potatoes.

Ingredients

Scale

Chicken

  • 3 3/4 cups cooked chicken (shredded, see note 1 for cooking from scratch)

Sauce

  • 2 slices bread (or 3 small slices, crusts removed)
  • 1/3 cup milk
  • 1 onion, diced small
  • 2 cloves garlic, finely diced
  • 3 tbsp walnuts
  • 3 tbsp grated parmesan cheese (or more, to taste)
  • 2 tbsp vegetable oil
  • 2 tsp aji amarillo chili paste (adjust to taste)
  • 1/4 tsp turmeric
  • 1/2 cup chicken stock or reserved poaching liquid

Instructions

  1. Poach and shred the chicken: If making from scratch, poach the chicken in water until cooked through, then let it cool enough to handle. Shred the chicken finely using two forks or your hands. Alternatively, use leftover cooked chicken shredded.
  2. Prepare bread and aromatics: Soak the bread in milk for a few minutes until softened. Dice the onion finely and mince the garlic cloves.
  3. Blend bread mixture: Combine the soaked bread, walnuts, and grated parmesan in a blender or food processor. Blend until you achieve a smooth, thick mixture.
  4. Sauté aromatics: Heat the vegetable oil in a medium pan over medium heat. Add the diced onion and cook for several minutes until softened but not browned. Then add the garlic, aji amarillo chili paste, and turmeric; cook for an additional minute to release flavors.
  5. Combine and simmer: Add the bread-walnut-parmesan mixture to the pan along with the shredded chicken and about 1/2 cup (120 ml) of chicken stock or reserved poaching liquid. Stir well and adjust moisture by adding a little more liquid if needed; the sauce should be creamy but not runny. Simmer gently for about 10 minutes to allow flavors to meld before serving.

Notes

  • Note 1: To poach chicken from scratch, place chicken breasts or thighs in a pan and cover with water. Add a pinch of salt and bring to a gentle simmer. Cook until chicken is cooked through (about 15-20 minutes). Let cool before shredding.
  • Adjust the amount of aji amarillo paste to control spiciness.
  • Serve Aji de Gallina over steamed white rice or boiled potatoes for a traditional presentation.

Keywords: Aji de Gallina, Peruvian chicken stew, creamy chicken dish, aji amarillo recipe, traditional Peruvian cuisine

Find it online: https://tastybynova.com/aji-de-gallina-recipe/