Aji de Gallina - Spicy Nutty Chicken Stew

Recipe Collection: Dinner

Aji de Gallina is a traditional Peruvian chicken stew that captivates with its rich, spicy, and nutty flavors. This non-vegetarian dish features tender chicken enveloped in a luscious cheese sauce, making it a perfect pairing for boiled white rice and baby yellow potatoes. With its unique blend of aji amarillo and walnuts, this recipe is a must-try for those seeking a hearty meal.

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Overview

Aji de Gallina is a traditional Peruvian chicken stew known for its rich, spicy, and nutty cheese sauce. This dish is a delightful blend of tender chicken, creamy sauce, and vibrant garnishes, perfect for serving over boiled white rice and baby yellow potatoes.

Diet Type

Non-Vegetarian

Allergies

Dairy, Nuts

Cuisine

Peruvian

Serving Size: 12

Cooking Time: 80 minutes

Ingredients

• 2 Pounds (lb) chicken breast halves, skinless
• 1 Whole onion, minced
• 2 Whole carrots, minced
• 2 Whole garlic cloves, whole
• 2 Quarts (qt) water
• 1 Loaf white bread, torn
• 12 Fluid Ounces (fl oz) evaporated milk
• 0.5 Cups Parmesan cheese, grated
• 0.25 Cups walnut pieces
• 1 Teaspoon (tsp) vegetable oil
• 2 Whole garlic cloves, minced
• 1 Whole onion, minced
• 2 Teaspoons (tsp) aji amarillo chile paste
• 2 Teaspoons (tsp) turmeric, ground
• 4 Whole eggs, sliced
• 0.25 Cups kalamata olives, pitted and divided

Steps

1. Place chicken breasts, minced onion, carrots, and 2 whole garlic cloves in a large saucepan. Pour in 2 quarts of water and bring to a simmer over medium-high heat. Skim off any foam, cover, reduce heat to medium-low, and simmer until chicken is tender, about 30 minutes. Remove chicken and let cool. Strain the stock, discarding the vegetables.
2. In a blender, combine evaporated milk and 0.5 cups of chicken stock. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken, discarding the bones.
3. Heat vegetable oil in a large saucepan over medium heat. Add minced garlic and minced onion; cook until onion is translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in the bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to maintain consistency. Season with turmeric and simmer for 5 minutes.
4. Serve the stew garnished with hard-cooked egg slices and sprinkled with kalamata olives. Enjoy!

Enjoy your homemade Aji de Gallina - Spicy Nutty Chicken Stew!