Aji de Gallina
Delight your taste buds with *Aji de Gallina*, a creamy and flavorful Peruvian classic that brings the warmth of Latin American cuisine straight to your table. Tender shredded chicken is enveloped in a velvety sauce made from a unique blend of aji amarillo paste, evaporated milk, and a hint of Parmesan cheese, creating an irresistible mix of heat and richness. Complemented by the nutty crunch of walnuts and served over golden slices of cooked potatoes, this dish is garnished with hard-boiled eggs and black olives for a burst of color and texture. Traditionally paired with fluffy white rice, this recipe guarantees a comforting and authentic Peruvian dining experience that’s as perfect for weeknight meals as it is for special occasions. Ready in just over an hour, this recipe is a must-try for lovers of bold, exotic flavors!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1000 ml Water
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 3 tablespoons Aji amarillo paste
- 3 White bread slices, crust removed
- 1 cup Evaporated milk
- 50 grams Walnuts, finely chopped
- 40 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 4 Cooked potatoes, sliced
- 8 Black olives
- 2 Hard-boiled eggs, halved
- 2 cups Cooked white rice
Instructions
Place the chicken breasts in a pot with 1000 ml of water and bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken and reserve the cooking water.
Once the chicken is cool enough to handle, shred it into thin strips and set aside.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, and cook until the onion is translucent, about 5 minutes.
Stir in the aji amarillo paste and cook for another 2 minutes, allowing the flavors to combine.
Soak the bread slices in a cup of the chicken stock reserved earlier. Once soft, squeeze excess liquid and blend with the evaporated milk until smooth.
Add the bread mixture to the pan, stirring to combine with the onion and aji mixture.
Mix in the chopped walnuts and grated Parmesan cheese. Season with salt and pepper.
Add the shredded chicken to the sauce and cook over low heat for about 10 minutes, stirring occasionally, until the sauce is creamy and thick.
Serve the Aji de Gallina over slices of cooked potatoes, garnished with black olives and halved hard-boiled eggs.
Accompany with a side of white rice for a complete meal.
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.3 g | 289% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 14384 mg | 625% | |
| Total Carbohydrate | 350.7 g | 128% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 48.5 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 2546 mg | 196% | |
| Iron | 83.6 mg | 464% | |
| Potassium | 5637 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
