Peruvian·non-vegetarian·medium

Peruvian Aji de Gallina

Name: Peruvian Aji de Gallina
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 500g chicken breast; 3 tbsp aji amarillo paste; 1 cup evaporated milk; 50g Parmesan cheese, grated; 50g walnuts, ground; 2 slices white bread, crust removed; 3 garlic cloves, minced; 1 onion, finely chopped; 2 tbsp vegetable oil; to taste salt and pepper; 2 cups white rice, cooked; 2 boiled potatoes, halved; 8 black olives; 2 hard-boiled eggs, sliced

Aji de Gallina is Peru's ultimate comfort food – shredded chicken bathed in a creamy, golden sauce infused with aji amarillo, garlic, and walnuts. The richness of evaporated milk and Parmesan melts into a velvety embrace, while the subtle heat of the yellow chili peppers warms you from within. Served over fluffy white rice with boiled potatoes and olives, each bite is a symphony of textures and flavors. This dish tells the story of Peru's diverse culinary heritage, blending indigenous ingredients with Spanish influences. It's the kind of meal that feels like a hug from a Peruvian grandmother, simple yet profoundly satisfying.

50 min(prep 20 + cook 30)

4 servings

650 kcal

Ingredients

chicken breast500g
aji amarillo paste3 tbsp
evaporated milk1 cup
Parmesan cheese, grated50g
walnuts, ground50g
white bread, crust removed2 slices
garlic cloves, minced3
onion, finely chopped1
vegetable oil2 tbsp
salt and pepperto taste
white rice, cooked2 cups
boiled potatoes, halved2
black olives8
hard-boiled eggs, sliced2

Directions

1
In a large pot, boil the chicken breast in salted water until cooked through, about 15-20 minutes. Remove, let cool, then shred. Reserve 1 cup of the broth.
2
Soak the bread slices in the evaporated milk for 5 minutes, then blend until smooth.
3
In a skillet, heat oil over medium heat. Sauté onion and garlic until soft and translucent, about 5 minutes. Add aji amarillo paste and cook for 2 minutes, stirring.
4
Add the bread-milk mixture, ground walnuts, and Parmesan to the skillet. Stir well. Gradually add the reserved chicken broth until you reach a thick, creamy consistency. Season with salt and pepper.
5
Add the shredded chicken to the sauce and simmer for 10 minutes, allowing flavors to meld. Adjust seasoning if needed.
6
Serve the aji de gallina over white rice, garnished with boiled potato halves, black olives, and sliced hard-boiled eggs.

#peruvian #comfort-food #creamy #chicken #spicy

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