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Aji de Gallina is a popular Peruvian Creole dish, a spicy & creamy chicken stew thickened by nuts and bread.
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.
In a pot, heat the oil and sauté onion & garlic until transcurrent. Add spices and chilli paste.
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.
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.
Serve garnished with boiled eggs and green olives.
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.
Ingredients
Directions
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.
In a pot, heat the oil and sauté onion & garlic until transcurrent. Add spices and chilli paste.
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.
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.
Serve garnished with boiled eggs and green olives.
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.
