Aji de gallina

Aji de gallina is a comforting Peruvian dish made with tender shredded chicken in a creamy, spicy sauce of aji amarillo peppers, nuts, and cheese. Served over rice, it offers a delightful combination of flavors and textures that embodies the essence of Peruvian cuisine.

Peruvian · 40 min · 4 servings · Daniela R.

Ingredients

• 500 g chicken breast, cooked and shredded
• 3 tbsp aji amarillo paste
• 1 onion, diced
• 2 cloves garlic, minced
• 100 g walnuts, ground
• 250 ml milk
• 100 g parmesan cheese, grated
• 2 slices bread, crusts removed and soaked in milk
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 boiled eggs, halved
• 4 olives, for garnish

Method

1. In a pan, heat the olive oil over medium heat and sauté the onion and garlic until soft.
2. Add the aji amarillo paste and cook for a few minutes until fragrant.
3. Blend the soaked bread with the milk until smooth, then add it to the pan along with the ground walnuts.
4. Stir in the shredded chicken, grated parmesan, salt, and black pepper. Mix well and cook for about 10 minutes until heated through.
5. Serve the aji de gallina over steamed rice.
6. Garnish with halved boiled eggs and olives.

• Pollo al horno con papas
• Sopa de mote
• Lomo saltado
• Tallarines verdes
• Arroz con leche