Peruvian
Aji de Gallina
A traditional Peruvian dish featuring shredded chicken in a creamy, spicy yellow sauce, served over rice and garnished with olives and hard-boiled eggs.
Total Time1 minute
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
35
Protein
45
Carbs
30
Fat
4
Fiber
0g
Sodium
Ingredients
- 2 cups cooked, shredded chicken
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup walnuts, crushed
- 1/2 cup evaporated milk
- 1/2 cup chicken broth
- 2-3 aji amarillo peppers, seeds removed and blended (or substitute with yellow bell peppers)
- 2 slices of bread, crusts removed
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 hard-boiled eggs, quartered (for garnish)
- Black olives (for garnish)
- 1 tablespoon vegetable oil
- Steamed white rice (for serving)
Instructions
- 1In a pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
- 2Add the minced garlic and continue cooking for about a minute until fragrant.
- 3In a blender, combine the aji amarillo peppers, walnuts, and bread with the chicken broth. Blend until smooth.
- 4Pour the blended mixture into the pan with the onions and garlic. Stir well to combine, cooking for about 5 minutes until thickened.
- 5Add the shredded chicken, evaporated milk, and grated Parmesan cheese to the sauce. Stir until well mixed, heating through on low for another 5-10 minutes. Season with salt and pepper to taste.
- 6Serve the Aji de Gallina over a bed of steamed white rice.
- 7Garnish each serving with quartered hard-boiled eggs and black olives.
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