Aji de Gallina

Aji de Gallina

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 Chicken Breast
1 large onion cut into small pieces
3 garlic cloves cut into small pieces
3 Peruvian Yellow Peppers
1/2 cup Evaporated Milk
4 Walnut halves ground in a mortar
2 slices sandwich Bread shredded into crumbs
2 tablespoons parmesan cheese
Salt
Pepper
black olives
1 cooked Egg
Cuisine:
  • Medium

Ingredients

Directions

Share

Aji de Gallina is a gastronomic fusion of different cultures gives life to this delicious Peruvian creole dish. It consists of a soup made of milk, chicken, rice, and many other ingredients that provide a pleasant spicy and delicious flavor. The texture and softness of the chicken allows for an explosion of tastes as it enters your mouth. The wide range ingredients results in an exquisite stew that has buried itself deep in the hearts of anyone who’s tasted it. I assure you, there is nothing more rewarding than this stew.

How to Cook Aji de Gallina

  1. Cook the entire chicken breast in a pot of water, without salt or anything. Once ready, put the broth aside for later and let the breast cool. When the chicken breast has cooled off, shred it with your hands and save it for later.
  2. Make a paste with the yellow pepper by removing the seeds and veins and, with a little bit of the chicken broth, liquefying it until it has a creamy texture; then set it aside.
  3. Heat a deep pan and sauté the garlic and onion previously chopped into small pieces. Then add the yellow pepper paste and mix it all, adding some salt and pepper.
  4. In another bowl add the bread crumbs with a little of the chicken broth until you have a thick mixture.
  5. Add this dough to the pan with the sauce. Stir well and add the ground walnuts and the shredded chicken breast.
  6. Add 1 cup of the broth and lower the heat to cook it slowly.
  7. After 5 minutes add the Parmesan cheese and let it cook for another 5 minutes.
  8. If it has thickened a lot, you can add more broth, if it is too watery, you can add more cheese.
  9. After 10 minutes, remove from the heat, add the evaporated milk and stir it well. Then serve with black olives, white rice, and slices of the cooked egg.

If you love Peruvian food, check out our article on the top 15 Peruvian foods (recipes and photos included).

Photo credit: :https://wapa.pe/

Alejandra Moret

Venezuelan Chef living in Peru. Lover of Latin American gastronomy. Founder of Raíz Food (@Raiz.Food). The best place in the world is a kitchen, there you can get real magic!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Causa Rellena Alimeña
previous
Causa Limeña Rellena
Lomo Saltado
next
Lomo Saltado
Causa Rellena Alimeña
previous
Causa Limeña Rellena
Lomo Saltado
next
Lomo Saltado