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Reviewed: Sep. 4, 2008

Fantastic recipe! My parents-in-law are Peruvian and I'm in the process of writing my masters thesis about Peruvian food. I'm living away from them for a little while so when I got a craving for Aji de Gallina, this filled the bill to a T! I did change it a little bit to make it a little healthier, and I was so so so happy with the results. I used whole wheat bread instead of white, and fat-free evaporated milk instead of the regular kind. I had to use a little more chicken stock in the sauce because the high gluten content in the wheat bread sucked up all the moisture so quickly. The result was a mere 141 calories and 4 grams of fat. It tasted just like my father-in-law's recipe that he's been cooking for years. So if you care about the nutrition, there you go! I'm so happy that I found a recipe (on paper) that I'm comfortable with.

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Holly Kapherr

	Cooking Level: Professional Home Town: Orlando, Florida, USA Living In: Birmingham, Alabama, USA
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Reviewed: Jul. 19, 2008

I used to have a maid that made the best Aji de Gallina EVER! and i've been looking for a recipe that was similar this is the closest I have found. It does take a lot of time but it is soooo yummy. I know she used to put OCOPE in it instead of turmeric but I wasn't able to find either. :( I would put a little less cheese and maybe a little more chicken stock to make it more like the one I used to have but it was very yummy just make sure you have time to put into it!

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greatfoodaddict

	Cooking Level: Expert Living In: Humble, Texas, USA
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Reviewed: Jun. 9, 2008

I was very happy to finally find a recipe for aji de gallina. This was great, but an entire loaf of bread was too much--the end product was way too thick and tasted like white bread. Next time I will try half a loaf. I also doubled the aji for more flavor.

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LisaJoy

	Cooking Level: Intermediate
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Reviewed: Jan. 11, 2008

This recipe is great, but I left out the nuts and the kalamata olives. Nuts are too hard for a dish that's so smooth and delicious. I agree, the olives are too strong for this dish. Aji Panca is used traditionally, and I like to soak them in orange juice while the chicken stock's simmering and then blend them to make a paste. Also, you don't need to discard the vegetables used in the stock, you can blend them in the blender and put it in the stew as well.

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kaycook

	Cooking Level: Intermediate Home Town: Vancouver, British Columbia, Canada Living In: Toronto, Ontario, Canada
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Reviewed: Dec. 28, 2007

MMMMMMMM!!! It could be my bias as I come from a Peruvian background... tastes just like my mom makes! I put extra garlice, onions and make it super spicy with extra aji! I did not add olives or carrots, they compete with the delicate balance of flavours in this dish; in my opinion.

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jasminchantal

	Cooking Level: Beginning Living In: Vancouver, British Columbia, Canada
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Reviewed: May 4, 2007

Perfect if you're looking for something different. This recipe has a really unusual flavor. I think next time, I'll leave out the olives, though. I'm usually an olive lover, but they just tasted strange in this.

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Reviewer:

VeggieMama


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