Peruvian·non-vegetarian·medium

Peruvian Aji de Gallina with Saffron Rice and Olives

Name: Peruvian Aji de Gallina with Saffron Rice and Olives
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 800g chicken thighs (bone-in, skinless); 1 large yellow onion, finely chopped; 4 garlic cloves, minced; 3 tbsp aji amarillo paste; 200ml evaporated milk; 50g Parmesan cheese, grated; 2 slices day-old bread, crust removed; 2 tbsp vegetable oil; to taste salt; to taste black pepper; a pinch saffron threads; 300g long-grain white rice; 500ml chicken stock; 100g black olives (kalamata or botija); 3 hard-boiled eggs, quartered; 2 tbsp fresh parsley, chopped (for garnish)

There are dishes that feel like a warm hug, and this Peruvian Aji de Gallina is exactly that. Imagine tender shredded chicken swimming in a velvety, golden sauce made from aji amarillo peppers, evaporated milk, and a whisper of Parmesan. The sauce clings to every strand of the chicken, while the saffron-infused rice adds a floral, earthy note that makes the whole plate sing. You'll love the little pops of briny black olives and the soft crunch of hard-boiled eggs on top. It's a dish that tells a story of Lima's vibrant culinary soul, blending Spanish, indigenous, and African influences. When I make this for my family, the kitchen fills with a comforting aroma that feels like home. Trust me, once you try it, you'll understand why this is one of Peru's most beloved comfort foods.

75 min(prep 30 + cook 45)

6 servings

520 kcal

Ingredients

chicken thighs (bone-in, skinless)800g
yellow onion, finely chopped1 large
garlic cloves, minced4
aji amarillo paste3 tbsp
evaporated milk200ml
Parmesan cheese, grated50g
day-old bread, crust removed2 slices
vegetable oil2 tbsp
saltto taste
black pepperto taste
saffron threadsa pinch
long-grain white rice300g
chicken stock500ml
black olives (kalamata or botija)100g
hard-boiled eggs, quartered3
fresh parsley, chopped (for garnish)2 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Place the chicken thighs in a large pot, cover with water, add a pinch of salt, and bring to a boil. Reduce heat, simmer for 25 minutes until fully cooked and tender. Remove chicken, let cool, then shred the meat, discarding bones. Reserve 1 cup of the cooking broth.
2
While the chicken cooks, prepare the saffron rice: In a small bowl, soak the saffron threads in 2 tablespoons of hot water for 5 minutes. In a medium pot, heat 1 tablespoon oil over medium heat. Add the rice and stir for 1 minute. Add the reserved chicken broth and the saffron water, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3
For the sauce: Soak the bread slices in the evaporated milk for 5 minutes until soft. In a blender, blend the soaked bread and milk into a smooth paste. Set aside.
4
In a large skillet, heat 1 tablespoon oil over medium heat. Sauté the onion for 5 minutes until translucent, then add garlic and cook another minute. Stir in the aji amarillo paste and cook for 2 minutes, letting the aroma bloom. Add the shredded chicken, reserved broth (about 1 cup), and the bread-milk paste. Stir well, reduce heat to low, and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5
Gradually stir in the grated Parmesan cheese, season with salt and pepper, and cook for another 2 minutes until the cheese melts and the sauce is creamy. Do not boil after adding cheese.
6
Serve the aji de gallina over a bed of saffron rice. Garnish each plate with a few black olives, two quartered hard-boiled egg pieces, and a sprinkle of fresh parsley. Enjoy immediately while warm.

#peruvian #aji-de-gallina #comfort-food #chicken

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