Quick Peruvian Aji de Gallina
A rich and creamy Peruvian chicken stew, Aji de Gallina features tender shredded chicken bathed in a luscious sauce made from aji amarillo peppers, walnuts, and Parmesan cheese. It's wonderfully comforting and surprisingly easy to make, especially with the help of modern kitchen tools, served traditionally over fluffy white rice.
Ingredients
- •2 piece Boneless, skinless chicken breasts (about 1 lb total, or 3 cups cooked, shredded chicken)
- •1.5 cup White rice
- •3 cup Water (for rice cooker)
- •2 tbsp Vegetable oil
- •1 piece Yellow onion (medium, finely diced)
- •3 clove Garlic (minced)
- •0.5 cup Aji Amarillo paste (canned or frozen, thawed)
- •2 slice White bread (crusts removed)
- •0.5 cup Whole milk
- •0.25 cup Walnuts (toasted lightly if desired)
- •0.25 cup Parmesan cheese (grated)
- •1 cup Chicken broth
- •to taste Salt
- •to taste Black pepper
- •0.5 tsp Cumin
- •2 piece Hard-boiled eggs (halved, for garnish)
- •0.25 cup Black olives (pitted, for garnish)
- •2 tbsp Fresh parsley or cilantro (chopped, for garnish)
Instructions
- 1.
Begin by preparing your rice. Combine 1.5 cups white rice and 3 cups water in your rice cooker. Close and start the rice cooker. This will cook while you prepare the chicken and sauce.
- 2.
If using raw chicken breasts, place them in your Le Creuset Dutch oven (or a separate saucepan) and cover with water. Bring to a gentle simmer over medium heat and poach for 12-15 minutes, or until cooked through. Remove chicken, let cool slightly, then shred using two forks. Set aside. If using pre-cooked or rotisserie chicken, shred it now.
Time: 15 min - 3.
While the chicken cooks/cools, tear the white bread into pieces and soak them in the 1/2 cup milk in a small bowl. Prepare the rest of your ingredients: dice the onion, mince the garlic, and have the aji amarillo paste, walnuts, Parmesan, and chicken broth ready.
Time: 5 min - 4.
Return the Le Creuset Dutch oven to medium-low heat (if you used it for poaching chicken, drain any water first). Add 2 tablespoons of vegetable oil. Sauté the diced onion for 5-7 minutes until softened and translucent, then add the minced garlic and cumin, cooking for another minute until fragrant.
Time: 8 min - 5.
Transfer the sautéed onion and garlic mixture to your Vitamix. Add the soaked bread and milk, aji amarillo paste, walnuts, grated Parmesan cheese, and chicken broth. Blend on high until completely smooth and creamy. This should take about 1-2 minutes.
Time: 2 min - 6.
Pour the blended sauce back into the Le Creuset Dutch oven over medium-low heat. Add the shredded chicken to the sauce. Stir well to combine. Let it simmer gently for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
Time: 7 min - 7.
Once the rice cooker finishes, fluff the rice with a fork. To serve, spoon a generous portion of the Aji de Gallina over a bed of fluffy white rice. Garnish each serving with half a hard-boiled egg, a few black olives, and a sprinkle of fresh parsley or cilantro.
Time: 3 min
Tips
- 💡Aji amarillo paste is key for authentic flavor. You can find it in most Latin American markets or online. If unavailable, you can substitute with roasted red bell peppers and a pinch of cayenne for color and mild heat, though the flavor will differ.
- 💡For extra richness, a tablespoon of butter can be swirled into the sauce right before serving.
- 💡Leftovers taste even better the next day! Store in an airtight container in the refrigerator for up to 3 days.
Recipe from TheCookbook.ai
Created by Shannon Williams