Classic Ají de Gallina
A traditional Peruvian shredded chicken stew in a spicy, creamy nut-based yellow chili sauce.
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Ingredients
- 2 large Chicken breast
- 1/2 cup Ají Amarillo paste
- 4 slices White bread slices (crusts removed)
- 1 cup Evaporated milk
- 1/4 cup Walnuts, finely chopped
- 1 medium Red onion, finely diced
- 3 cloves Garlic, minced
- 2 cups Chicken broth
- 1/4 cup Parmesan cheese, grated
- 2 pieces Hard-boiled eggs
- 4 pieces Black Botija olives
- 2 tablespoons Vegetable oil
Instructions
- 1
Boil the chicken breasts in the chicken broth until cooked through, then remove, let cool, and shred into thin strips.
- 2
Soak the bread slices in the evaporated milk for 5 minutes, then blend until it forms a smooth paste.
- 3
In a large pot, heat oil over medium heat and sauté the onions and garlic until the onions are translucent.
- 4
Stir in the ají amarillo paste and cook for 5 minutes until the oil starts to separate from the paste.
- 5
Add the blended bread and milk mixture to the pot, stirring constantly to prevent sticking.
- 6
Incorporate the shredded chicken and chopped walnuts, adding a little leftover broth if the sauce is too thick.
- 7
Stir in the Parmesan cheese and cook for another 5 minutes on low heat until creamy.
- 8
Serve hot over boiled potatoes and white rice, garnished with hard-boiled egg halves and black olives.
Nutrition per Serving
540
Calories
38g
Protein
42g
Carbs
26g
Fat
4g
Fiber
9g
Sugar
820mg
Sodium
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