Quick Ají de Gallina With Rotisserie Chicken
A simplified version of the classic Peruvian creamy chicken stew using pre-cooked rotisserie chicken for a fast weeknight meal.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 whole chicken Rotisserie chicken, shredded
- 1/2 cup Ají Amarillo paste
- 4 slices White bread slices, crusts removed
- 12 oz Evaporated milk
- 1 cup Chicken broth
- 1 medium Red onion, finely diced
- 3 cloves Garlic, minced
- 1/4 cup Walnuts, finely chopped
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Vegetable oil
- 1 garnish Hard-boiled eggs and black olives(optional)
Instructions
- 1
Place the bread slices in a bowl and pour the evaporated milk over them; let soak for 5 minutes then blend until smooth.
- 2
Heat the vegetable oil in a large pan over medium heat and sauté the diced onions until translucent.
- 3
Add the minced garlic and ají amarillo paste to the pan, cooking for 3-5 minutes until fragrant and the oil begins to separate.
- 4
Pour the blended bread and milk mixture into the pan, followed by the chicken broth, stirring constantly to combine.
- 5
Lower the heat and stir in the shredded rotisserie chicken and chopped walnuts.
- 6
Simmer for 10 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- 7
Stir in the Parmesan cheese and season with salt and pepper to taste.
- 8
Serve hot over white rice, garnished with hard-boiled egg halves and black olives.
Nutrition per Serving
540
Calories
38g
Protein
32g
Carbs
28g
Fat
2g
Fiber
9g
Sugar
890mg
Sodium
Ratings & Reviews
No ratings yet
