Peruvian · Main · Medium
Aji de Gallina
Shredded chicken in a creamy, mildly spicy walnut sauce, comfort food from Lima.
The whole recipe in 60 seconds
Aji de Gallina, in 5 ideas
- The sauce should coat a spoon thickly.
- Aji amarillo is the soul of this dish.
- Poach the chicken gently so it shreds easily.
- Day old bread works best for the thickener.
- Garnish generously; it is part of the experience.
What you need
Ingredients
- 3 lbs chicken breasts, poached and shredded
- 4 slices white bread, crusts removed
- 1 cup evaporated milk
- 1/2 cup walnuts
- 3 tbsp aji amarillo paste
- 1 onion, diced and 3 cloves garlic, minced
- 1/4 cup oil
- 1 tsp turmeric
- Salt and pepper
- 4 potatoes, boiled and sliced
- 4 hard boiled eggs and black olives
- Rice to serve
How to make it
Directions
- Soak bread in evaporated milk until soft.
- Saute onion and garlic in oil until soft; add aji amarillo and turmeric.
- Blend the bread mixture with walnuts and the onion mixture until smooth.
- Simmer the sauce 10 minutes until thick.
- Fold in shredded chicken and heat through.
- Serve over sliced potatoes with egg, olives, and rice.
Money saver. Use the poaching liquid as soup stock; nothing goes to waste.