Aji de Gallina

Aji de Gallina

23
Emma 1

"This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes."

Ingredients

1 h 20 m {{adjustedServings}} servings 357 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
  2. Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
  3. Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
  4. Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

23
  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Fantastic recipe! My parents-in-law are Peruvian and I'm in the process of writing my masters thesis about Peruvian food. I'm living away from them for a little while so when I got a craving f...

I was very happy to finally find a recipe for aji de gallina. This was great, but an entire loaf of bread was too much--the end product was way too thick and tasted like white bread. Next time...

MMMMMMMM!!! It could be my bias as I come from a Peruvian background... tastes just like my mom makes! I put extra garlice, onions and make it super spicy with extra aji! I did not add olives o...