International Cuisine > Peruvian Cuisine > Main Dishes (Peruvian) > Aji de Gallina Recipe

Aji de Gallina: A Creamy Peruvian Delight

Aji de Gallina is a classic Peruvian chicken stew in a creamy, slightly spicy sauce made from aji amarillo peppers, walnuts, and cheese. This AI-generated recipe provides a step-by-step guide to creating this flavorful and comforting dish at home.

Enjoy this authentic taste of Peru!

Prep Time
20 minutes
Cook Time
45 minutes
Servings
4
Ingredients
  • 1 lb Chicken Breast
  • 4 oz Aji Amarillo Peppers (fresh or paste)
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 1/2 cup Walnuts
  • 1 cup Milk
  • 2 slices Bread (stale)
  • 2 oz Queso Fresco (or Parmesan Cheese)
  • 1 cup Chicken Broth
  • 2 tbsp Vegetable Oil
  • to taste Salt
  • to taste Black Pepper
  • 2 Hard-boiled Eggs
  • to taste Black Olives
  • to taste Rice
  • to taste Potatoes (boiled)

Prepare the Chicken

Boil the chicken breast in water until fully cooked. Let it cool slightly, then shred the chicken into bite-sized pieces. Reserve the chicken broth.

Prepare the Aji Amarillo Paste

If using fresh aji amarillo peppers, remove the seeds and veins. Boil them for about 5 minutes to reduce the spiciness. Blend the boiled peppers into a smooth paste. If using aji amarillo paste from a jar, you can skip this step.

Soak the Bread

Soak the bread in milk until softened. Squeeze out any excess milk and set aside.

Sauté the Aromatics

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until softened and translucent.

Blend the Sauce

In a blender, combine the sautéed onion and garlic, aji amarillo paste, walnuts, soaked bread, and queso fresco. Blend until smooth.

Cook the Sauce

Pour the blended sauce into the pot. Add the chicken broth and bring to a simmer. Season with salt and pepper to taste.

Add the Chicken

Add the shredded chicken to the sauce and stir well to combine. Let it simmer for about 15-20 minutes, allowing the flavors to meld together. Adjust the consistency of the sauce by adding more chicken broth if needed.

Serve

Serve the Aji de Gallina hot over rice or boiled potatoes. Garnish with hard-boiled eggs and black olives. Enjoy!

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 200-250 kcal
  • Protein: 15-20g
  • Fat: 10-15g
  • Carbohydrates: 5-10g
Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

  • Aji Amarillo Peppers: Provide Vitamin C and antioxidants.
  • Walnuts: Are a good source of healthy fats and omega-3 fatty acids.
  • Cheese: Adds calcium and protein to the dish.
  • Moderation: Consider the fat content due to the walnuts and cheese. Adjust quantities to suit your dietary needs.

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FAQ

  • Can I use Aji Amarillo powder instead of paste?

    Yes, you can. Start with 1-2 tablespoons of powder and adjust to taste. Keep in mind that the flavor might differ slightly from the paste.
  • Can I make Aji de Gallina vegetarian?

    Yes, substitute the chicken with mushrooms or other vegetables. Also, ensure that the broth and cheese used are vegetarian-friendly.
  • How can I control the spiciness?

    Remove the seeds and veins from the aji amarillo peppers before blending. You can also adjust the amount of aji amarillo paste used in the recipe.