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.
In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and aji amarillo peppers; cook for an additional 2-3 minutes until fragrant.
Add the chopped walnuts and cook for another 2 minutes, stirring frequently.
Pour in the chicken broth and evaporated milk, and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
Using an immersion blender or a regular blender, carefully blend the mixture until smooth.
Return 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.
Arrange the boiled potato slices on a plate, and ladle the Aji de Gallina sauce over them.
Garnish with sliced boiled eggs, black olives, and chopped cilantro.
Tell us your preferences and we will create a personalized Aji de Gallina for you