Peruvian Aji de Gallina
Aji de Gallina is the ultimate Peruvian comfort food, a creamy, mildly spicy chicken stew that hugs you from the inside out. Tender shredded chicken bathed in a velvety sauce of aji amarillo, evaporated milk, and walnuts, served over fluffy white rice with boiled potatoes. The first time I tried it in Lima, I was struck by its perfect balance of heat and richness. The aji amarillo brings a fruity, gentle burn, while the walnuts add a subtle earthiness. This dish is a staple in Peruvian homes, often enjoyed on Sundays with family. Now you can recreate this heartwarming classic in your own kitchen. It's surprisingly easy and incredibly rewarding.
Ingredients
- chicken breast500g
- aji amarillo paste3 tbsp
- evaporated milk1 cup
- white bread2 slices
- walnuts50g
- onion1 medium
- garlic2 cloves
- vegetable oil2 tbsp
- chicken broth1 cup
- parmesan cheese50g
- saltto taste
- black pepperto taste
- white rice2 cups
- potatoes2 medium
Directions
- 1
Boil the chicken breast in salted water until cooked through, about 15-20 minutes. Reserve 1 cup of the broth. Shred the chicken and set aside.
- 2
In a blender, soak the bread in evaporated milk for a few minutes, then blend with walnuts and Parmesan cheese until smooth.
- 3
In a large skillet, heat oil over medium heat. Sauté onion and garlic until soft and translucent, about 5 minutes.
- 4
Add aji amarillo paste and cook for 2 minutes, stirring constantly. Add the bread mixture and chicken broth, stir well, and simmer for 10 minutes until thickened.
- 5
Add the shredded chicken to the sauce, season with salt and pepper, and simmer for another 5-10 minutes. If too thick, add a little more broth.
- 6
Meanwhile, cook white rice according to package instructions. Boil potatoes until tender, then peel and slice.
- 7
Serve the chicken stew over rice with boiled potatoes on the side.
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