Aji de Gallina

Aji de Gallina is a fabulous Peruvian dish from Lima, Peru. This dish embodies "comfort food" with shredded chicken in a spicy (aji amarillo) cream sauce, served over rice and potatoes, and garnished with eggs and olives.

Yield: 4-6

Author: Chef Jorge Montes

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How to make the best Aji de Gallinahttps://youtu.be/TjX5tsuAzo0Aji de Gallina is a delicious Peruvian dish - watch Chef Sazon cook it live on YouTube2022-09-13

Aji de Gallina

Aji de Gallina is a fabulous Peruvian dish from Lima, Peru. This dish embodies "comfort food" with shredded chicken in a spicy (aji amarillo) cream sauce, served over rice and potatoes, and garnished with eggs and olives.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 2 lb. chicken breast
• 1 bay leaf
• 4-6 cups of chicken broth
• ¼ cup canola oil
• 3 aji amarillo, seeded and cut into small dice
• 4 garlic cloves, minced
• 1 large onion, diced finely
• 1 tsp cumin powder
• ¼ tsp. turmeric powder
• ¼ cup pecans, chopped small
• 1/2 cup grated parmesan cheese
• 3 cups of white bread, cut into large cubes
• 1 can (14 oz.) evaporated milk
• 4 Yukon gold potatoes, peeled
• 2 hard boiled eggs
• 6 olives cut in half
• Garnish: serve with white rice

Instructions

1. Cut potatoes into large slices. Boil until tender, set aside.
2. Place bread in a small bowl and pour milk on top to soak, set aside
3. Cook chicken breast in a pot with broth, bay leaf and salt. Simmer for 20-25 minutes until chicken is done.
4. Remove chicken from broth and allow to cool. Reserve 2 cups of broth. Shred the chicken and set aside
5. In a medium pot, sauté onions and aji Amarillo for 3 minutes with the oil.
6. Add garlic, pecans, turmeric, cumin and cook for 3 minutes
7. Add ½ cup of chicken broth and simmer for 2 minutes
8. Add cheese, bread and milk mixture and cook for 5 minutes on medium heat while stirring. Blend this sauce in a blender or with an immersion blender until smooth.
9. Return to the pot along with remaining broth and simmer for another 10-15 minutes until thick and viscous on medium heat.
10. Add shredded chicken to the sauce and cook for another 2 minutes until the chicken is hot.
11. Serve over potatoes, rice and garnish with eggs and olives

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