Aji de Gallina Recipe
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Aji de Gallina

By: Emma  
"This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes."

Rating: This weblink has been rated 10 times with an average star rating of 3.9 Read Reviews (10)

Rate/Review | 302 people have saved this

Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 pounds skinless, bone-in chicken breast halves
  • 1 onion, coarsely chopped
  • 2 carrots, chopped
  • 2 cloves garlic
  • 2 quarts water
  • 1 loaf white bread, crusts removed and cubed
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup walnut pieces
  • 1 teaspoon vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 teaspoons aji amarillo chile paste
  • 2 teaspoons ground turmeric
  • 4 hard-cooked eggs, sliced
  • 1/4 cup kalamata olives, pitted and quartered

Directions

  1. Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
  2. Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
  3. Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
  4. Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 276 | Total Fat: 10.6g | Cholesterol: 119mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2008 by Holly Kapherr 
Fantastic recipe! My parents-in-law are Peruvian and I'm in the process of writing my masters... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2008 by LisaJoy 
I was very happy to finally find a recipe for aji de gallina. This was great, but an entire... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2007 by jschade 
MMMMMMMM!!! It could be my bias as I come from a Peruvian background... tastes just like my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2007 by VeggieMama 
Perfect if you're looking for something different. This recipe has a really unusual flavor. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2008 by greatfoodaddict 
I used to have a maid that made the best Aji de Gallina EVER! and i've been looking for a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2008 by kaycook 
This recipe is great, but I left out the nuts and the kalamata olives. Nuts are too hard for a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by Wishmouse 
I love trying out of the ordinary recipes, and this one was great. I didn't have walnuts... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by slewis0054 
This meal looked really good, but I was disappointed when I tried it. There really wasn't much... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2009 by galincognito 
I used only a third of a loaf of bread, and a full loaf would be WAY too much. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2009 by Val-Panama 
really good, but do NOT use a whole loaf of bread. I only used half and I could still taste... MORE

 
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