Peruvian Aji de Gallina is a comforting and flavorful dish that combines tender chicken with a creamy, spicy sauce. It's perfect for those looking to explore vibrant South American flavors in a cozy, home-cooked meal. This dish is especially great for impressing guests with something a little different yet deeply satisfying.
The star of this dish is the chicken breasts, poached to keep them moist and easy to shred. Chicken stock infuses the meat with deep flavor and serves as the base for our sauce. Vegetable oil helps sauté the aromatic onion and garlic, which build a savory foundation. Aji amarillo paste offers a fruity heat that is quintessentially Peruvian. The evaporated milk and Parmesan cheese create a luscious, creamy sauce, while ground walnuts add an unexpected nutty depth. White bread helps thicken the sauce, creating a satisfying consistency. Finally, salt and pepper for seasoning, and hard-boiled eggs and black olives for garnish, add a nice contrast to the creamy sauce. Serve it all over white rice or boiled potatoes to soak up every last drop.
This dish pairs beautifully with a crisp green salad on the side for some freshness. A chilled glass of white wine, like a Sauvignon Blanc, complements the creamy, spicy flavors perfectly.
Start with bringing your chicken stock to a boil in a large pot. Once it's bubbling, gently add the chicken breasts and let them poach for about 15-20 minutes. You'll know they're ready when they're fully cooked through and tender. Remove the chicken from the stock and let it cool just enough to handle. Then, shred the meat into bite-sized pieces. Don't forget to reserve 2 cups of that flavorful stock for our sauce later.
Next, heat vegetable oil in a skillet over medium heat. Add the onion and stir occasionally until it's translucent, which should take about 5 minutes. Toss in the garlic and aji amarillo paste and let them cook together for another couple of minutes until that wonderful aroma fills your kitchen.
While those flavors are melding, it's time to make the creamy base. In a blender, combine the evaporated milk, Parmesan cheese, walnuts, and bread. Blend until everything is smooth and creamy. Pour this blend into the skillet with your fragrant onion and garlic mix. Stir well, then slowly add the reserved chicken stock, mixing until the sauce is well combined.
Now, it's time to bring in the shredded chicken. Add it to the sauce and season with salt and pepper to your liking. Let everything simmer together for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
To serve, spoon the creamy chicken mixture over a bed of rice or boiled potatoes. Garnish with slices of hard-boiled eggs and black olives for a traditional touch.
Share