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Peruvian Creamy Chicken Stew (Aji De Gallina)

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Aji de Gallina is a popular Peruvian Creole dish, a spicy & creamy chicken stew thickened by nuts and bread.

Peruvian Creamy Chicken Stew (Aji De Gallina) Recipe

 2 Chicken Breast Fillets
 3 cups Chicken stock
 2 tbsp Avocado cooking oil
 1 onion diced
 3 Garlic cloves, minced
 ½ tsp Ground cumin
 ½ tsp Turmeric
 1 tbsp Aji amarillo chilli paste*, or fresh chilli paste
 4 slices of bread, crusts removed
 50 g Californian Walnuts, lightly toasted and finely chopped
 1/3 cup Grated parmesan cheese
 2/3 cup Evaporated milk
 Salt and pepper
To serve
 4 Free Range Eggs, hard-boiled
 1/3 cup Green olives
1

Poach the chicken in the stock for 20 minutes or until cooked through. Drain and reserve the cooking liquid. Shred the chicken when cool enough to handle.

2

In a pot, heat the oil and sauté onion & garlic until transcurrent. Add spices and chilli paste.

3

Place the bread and the reserved chicken liquid in a blender and blend until smooth. Add to the onion mix and cook over low heat stirring for 8-10 minutes until slightly thickened.

4

Add the shredded chicken, chopped walnuts and parmesan, then continue cooking until the stew becomes thick & creamy. Just before serving, stir through evaporated milk and season.

5

Serve garnished with boiled eggs and green olives.

6

NOTE: *Aji Amarillo Paste is a Peruvian yellow chilli paste. Aji Amarillo Chilli has fruity flavour and milder on heat. You can substitute with fresh chilli paste if you cannot find it.

Nutrition Facts

Servings 0