Aji de Gallina
The Quirky Foodster Team
Ingredients
- Whole chicken, or 800 g chicken breast, poached and shredded — 1 (1.75 lb)
- Bread, crusts removed — 4 slices
- Milk — 240 ml (8 fl oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Aji amarillo paste — 4 tbsp
- Walnuts, ground — 35 g (1.25 oz)
- Grated parmesan cheese — 50 g (1.75 oz)
- Oil — 3 tbsp
- Chicken stock — 480 ml (16 fl oz)
- Salt and pepper — to taste
- Boiled potato and rice, to serve
- Hard-boiled egg and olives, to garnish
Method
- Soak the bread in the milk until softened, then blend until smooth.
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the aji amarillo paste, cooking for 2–3 minutes.
- Stir in the blended bread mixture and chicken stock, and simmer for 10 minutes until it starts to thicken.
- Add the shredded chicken, ground walnuts and parmesan, and simmer for a further 15–20 minutes, stirring occasionally, until the sauce is thick and creamy.
- Season with salt and pepper.
- Serve over rice with boiled potato on the side, garnished with sliced hard-boiled egg and olives.
Introduction: Shredded chicken in a rich, creamy aji amarillo sauce thickened with bread and walnuts, one of Peru's most beloved and comforting main dishes.
Cultural Background: Aji de gallina reflects the layered culinary history of Peru, its walnut and cheese-thickened sauce showing Spanish colonial influence combined with the essential Peruvian aji amarillo, making it a cherished comfort food nationwide.
Tips: Stir occasionally as the sauce thickens to prevent it catching on the bottom of the pot. Use a good-quality aji amarillo paste, as it's the defining flavour of this dish.
Variations: Adjust the aji amarillo quantity for a milder or more pronounced heat. Add a few pecans in place of walnuts for a slightly different flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of milk if needed.
FAQs:
Q: What thickens the sauce in aji de gallina?
A: Soaked bread and ground walnuts, blended together, giving the sauce its characteristic rich, creamy texture.
Q: Is aji de gallina spicy?
A: It has a moderate, well-balanced heat from the aji amarillo, generally milder than some other Peruvian chilli dishes.
- Whole chicken, or 800 g chicken breast, poached and shredded — 1 (1.75 lb)
- Bread, crusts removed — 4 slices
- Milk — 240 ml (8 fl oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Aji amarillo paste — 4 tbsp
- Walnuts, ground — 35 g (1.25 oz)
- Grated parmesan cheese — 50 g (1.75 oz)
- Oil — 3 tbsp
- Chicken stock — 480 ml (16 fl oz)
- Salt and pepper — to taste
- Boiled potato and rice, to serve
- Hard-boiled egg and olives, to garnish
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