Aji de gallina
Ingredients
Aji de gallina
- 600g of chicken breast
- 600ml of chicken stock
- 40ml of oil
- 1 large onion , finely diced
- 4 garlic cloves , large, minced
- 1 pinch of ground cumin , large
- 1 pinch of turmeric , large
- 2 aji amarillo chillies , seeds and filaments removed, or aji paste (1 tbsp) – If you can’t find fresh or paste, use dry aji mirasol, which is in essence dried aji amarillo
- 5 slices of bread, crusts removed, or 6 cream crackers
- 60g of walnuts , or pecans, toasted and roughly ground
- 50g of Parmesan , grated
- 170ml of evaporated milk
- salt
- pepper
To serve
- 4 eggs , hard-boiled
- 60g of olives
- 4 potatoes , peeled and boiled
- brown rice , cooked according to preference
Method
1
Poach the chicken breasts in the chicken stock for 20 minutes. Drain, shred and reserve. While the chicken is cooking, prepare the other ingredients
2
In a saucepan, heat the oil and sauté the onion, garlic, turmeric, cumin and finely chopped Aji Amarillo or paste. Fry this until the onions are cooked and slightly golden
3
Soak the bread or cream crackers in 2 cups of the stock from the poached chicken and place in a blender for a couple of minutes and then add this mixture to the pan with the onion mix
4
Cook slowly for 10 minutes, stirring until slightly thickened
5
Add the chopped walnuts, grated Parmesan and shredded chicken. Cook until it has a thick creamy texture. About 5 minutes before serving, add the evaporated milk and continue cooking in very low heat. If it’s too thick add a bit of milk or the stock to loosen it. Check for salt
6
Serve over the boiled rice and garnish with halved potatoes, boiled eggs in quarters and olives. This dish is even better the next day!
Discover more:
Go to Comments
Aji de gallina
