Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of Peru! Aji de Gallina is not just a chicken dish—it's a creamy, spicy sensation that has been delighting food lovers for generations. With its rich, velvety sauce infused with the legendary aji amarillo pepper and a perfect blend of walnuts and cheese, this recipe promises to turn an ordinary dinner into an extraordinary gastronomic experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 2 lbs chicken breast
- 1 cup chicken broth
- 1/2 cup walnuts, chopped
- 1/4 cup Parmesan cheese, grated
- 2 slices of bread
- 1/2 cup milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp aji amarillo paste
- Salt to taste
- Pepper to taste
Instructions
- Poach the chicken breasts in chicken broth over medium heat until fully cooked, approximately 15-20 minutes. Remove chicken and set aside to cool, reserving the cooking broth.
- While chicken is cooling, soak bread slices in milk for 5 minutes to soften, creating a thickening base for the sauce.
- In a large skillet, sauté chopped onions and minced garlic in a small amount of oil until translucent and fragrant, about 3-4 minutes.
- Add aji amarillo paste to the onion and garlic mixture, stirring to combine and release the pepper's flavors, cooking for an additional 2 minutes.
- Shred the cooled chicken into bite-sized pieces using two forks, ensuring uniform texture.
- In a blender, combine soaked bread, walnuts, some reserved chicken broth, and sautéed onion mixture. Blend until smooth and creamy.
- Pour the blended sauce back into the skillet, adding more chicken broth if needed to achieve desired consistency.
- Add shredded chicken to the sauce, stirring to coat evenly. Simmer on low heat for 10-15 minutes.
- Season with salt and pepper to taste, and stir in grated Parmesan cheese just before serving.
- Serve hot, traditionally accompanied by white rice, boiled eggs, and black olives as garnish.
Tips
- Use fresh aji amarillo paste for authentic flavor—the key to this dish's signature Peruvian taste.
- Take your time when poaching the chicken to ensure it remains tender and juicy.
- Blending the sauce thoroughly is crucial for achieving that signature smooth, creamy texture.
- Don't rush the simmering process; low and slow helps the flavors meld beautifully.
- For extra richness, you can substitute some of the chicken broth with cream.
- If walnuts aren't available, almonds make a good alternative.
- Always taste and adjust seasoning before serving to ensure perfect flavor balance.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 45g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 120mg
