Peruvian
Aji de Gallina
Aji de Gallina is a traditional Peruvian dish featuring shredded chicken in a creamy, mildly spicy sauce made with aji amarillo peppers, walnuts, and parmesan cheese, served over rice.
Total Time50 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
45
Protein
30
Carbs
35
Fat
4
Fiber
0g
Sodium
Ingredients
- 2 cups cooked, shredded chicken
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 aji amarillo peppers, seeds removed and chopped
- 1/2 cup walnuts, chopped
- 1 cup chicken broth
- 1 cup evaporated milk
- 1/2 cup grated parmesan cheese
- 3 medium potatoes, boiled and sliced
- 2 boiled eggs, for garnish
- Black olives, for garnish
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- 1In a large skillet, heat the vegetable oil over medium heat.
- 2Add the chopped onion and sauté until softened, about 5 minutes.
- 3Stir in the minced garlic and aji amarillo peppers; cook for an additional 2-3 minutes until fragrant.
- 4Add the chopped walnuts and cook for another 2 minutes, stirring frequently.
- 5Pour in the chicken broth and evaporated milk, and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
- 6Using an immersion blender or a regular blender, carefully blend the mixture until smooth.
- 7Return the blended sauce to the skillet and stir in the shredded chicken, grated parmesan cheese, salt, and pepper. Cook on low heat for 5-7 minutes, stirring occasionally, until heated through and thickened slightly.
- 8Arrange the boiled potato slices on a plate, and ladle the Aji de Gallina sauce over them.
- 9Garnish with sliced boiled eggs, black olives, and chopped cilantro.
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