Aji de Gallina
Aji de Gallina is a traditional Peruvian dish featuring shredded chicken in a rich, creamy sauce made with aji amarillo peppers, cheese, and bread-soaked milk. Served over rice or potatoes, this dish is comforting, flavorful, and full of warmth.
Equipment
- Large pot For boiling the chicken
- Blender For making the smooth, creamy sauce
- Wooden Spoon For stirring the sauce
Ingredients
- 2 large chicken breasts boneless and skinless
- 1 cup milk for soaking the bread
- 2 slices white bread crusts removed
- 1 small onion diced
- 3 cloves garlic minced
- 2 tablespoons aji amarillo paste adjust for spice preference
- ½ cup chicken broth for thinning the sauce
- ⅓ cup walnuts blended for added richness
- ½ cup Parmesan cheese grated
- 2 tablespoons vegetable oil for sautéing
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground
- 4 pieces boiled potatoes for serving
- 4 cups white rice cooked
- 2 large hard-boiled eggs sliced for garnish
- 8 pieces black olives for garnish
Instructions
- Boil the chicken in water until fully cooked, about 15 minutes. Remove from the pot, let cool, then shred into thin strips.
- Soak the bread in milk until soft, then blend until smooth to create a creamy base.
- Heat oil in a large pan. Sauté onions and garlic until softened, then stir in aji amarillo paste.
- Add the blended bread mixture, chicken broth, walnuts, and Parmesan cheese. Stir until smooth and thickened.
- Stir in the shredded chicken and let simmer for a few minutes, allowing flavors to meld.
- Serve warm over white rice or boiled potatoes. Garnish with sliced hard-boiled eggs and black olives.
Notes
- For a thinner sauce, add more broth while simmering.
- Store leftovers in the fridge for up to 4 days.
- Pair with a fresh salad or roasted vegetables for a balanced meal.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!