A traditional Peruvian dish featuring shredded chicken in a creamy, spicy yellow sauce, served over rice and garnished with olives and hard-boiled eggs.
In a pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and continue cooking for about a minute until fragrant.
In a blender, combine the aji amarillo peppers, walnuts, and bread with the chicken broth. Blend until smooth.
Pour the blended mixture into the pan with the onions and garlic. Stir well to combine, cooking for about 5 minutes until thickened.
Add 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.
Serve the Aji de Gallina over a bed of steamed white rice.
Garnish each serving with quartered hard-boiled eggs and black olives.
Tell us your preferences and we will create a personalized Aji de Gallina for you