Peruvian Aji de Gallina

This creamy chicken stew is a beloved Peruvian dish featuring shredded chicken in a rich sauce made from aji amarillo peppers, cheese, and walnuts. Perfectly balanced with spicy, savory, and slightly nutty flavors, it's traditionally served over rice or potatoes and garnished with hard-boiled eggs and olives.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs chicken breasts

4 cups chicken stock

2 tbsp vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1/4 cup aji amarillo paste

1/2 cup evaporated milk

1/2 cup grated Parmesan cheese

1/4 cup ground walnuts

4 slices white bread, crusts removed

Salt and pepper to taste

2 hard-boiled eggs, sliced

10 black olives, pitted and sliced

Cooked white rice or boiled potatoes, for serving

Instructions

1. In a large pot, bring chicken stock to a boil and add chicken breasts. Poach until fully cooked, about 15-20 minutes.

2. Remove chicken from stock, let cool, then shred into bite-sized pieces. Reserve 2 cups of stock.

3. In a skillet, heat vegetable oil over medium heat. Add onions and cook until translucent, about 5 minutes.

4. Stir in garlic and aji amarillo paste, cooking for another 2 minutes.

5. In a blender, combine evaporated milk, Parmesan cheese, walnuts, and bread. Blend until smooth.

6. Add the blend to the skillet, stirring well, followed by the reserved chicken stock.

7. Add shredded chicken to the sauce, seasoning with salt and pepper. Simmer for 10 minutes until thickened.

8. Serve over rice or potatoes, garnished with sliced eggs and olives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat or in the microwave, adding a splash of stock or water if needed to loosen the sauce.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.