Aji de Gallina: Spicy Nutty Peruvian Chicken Stew

Recipe Collection: Dinner

Aji de Gallina: Spicy Nutty Peruvian Chicken Stew brings the vibrant flavors of Peru to your kitchen with a rich cheese sauce. This non-vegetarian dish is perfect for those who love a kick of heat from aji amarillo chile paste, complemented by tender chicken and a hint of nuttiness from ground walnuts. Ideal for serving over fluffy white rice and baby yellow potatoes, this recipe is versatile enough for family dinners or special occasions.

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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 a hint of heat from aji amarillo chile paste. Perfectly served over boiled white rice and baby yellow potatoes, it's a comforting meal that brings the flavors of Peru to your table.

Diet Type

Non-Vegetarian

Allergies

Dairy, Nuts, Gluten

Cuisine

Peruvian

Serving Size: 12

Cooking Time: 80 minutes

Ingredients

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

Steps

1. Place chicken breasts, minced onion, carrots, and garlic 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 the chicken stock. Add cubed bread and puree until smooth. Add grated Parmesan cheese and ground 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 paste 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 more minutes.
4. Serve the stew garnished with hard-cooked egg slices and sprinkled with sliced kalamata olives. Enjoy your flavorful Peruvian dish!

Enjoy your homemade Aji de Gallina: Spicy Nutty Peruvian Chicken Stew!