Reviewed: May 8, 2013

This recipe is almost perfect. I first had aji de gallina in Peru, as my first lunch there. I wasn't thrilled with the country yet, as I was cold, hungry and tired. This dish made me a fan, and, to be dramatic, may have saved the vacation. That said, this recipe is much better with significantly more aji amarillo paste. The amount called for is hardly noticeable in the finished product, so just add to taste (I usually end up with about 4 tbsp). I also use only half the bread called for, and this makes for a meatier dish.

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Reviewer:

scallopbunny

Reviewed: Apr. 5, 2013

Started off by boiling chicken breasts, pototoes, and eggs in separate pots. I soaked my bread cubes in some chicken broth and then mashed it up with a fork to get a creamy consistency. Sauteed a chopped red onion in aji amarillo paste and aji panca paste along with garlic, salt, and pepper. Next added the shredded chicken with a little extra broth to achieve a consistency of a stew. After simmering for a few minutes to blend the chicken with the aji amarillo and aji panca flavors, I added my bread/broth mixture along with the evaporated milk and Parmesan cheese. Added the chopped walnuts last, and reduced to a thick stew. I served the Aji de Gallina over boiled potatoes with a side of rice and garnished with boiled eggs, black olives, and orange pepper. And, was even blessed to have some Inca Kola to go along with this very delicious and easy meal to cook. Viva El Peru!

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Reviewer:

bianchiveloce

Cooking Level: Beginning

Home Town: Columbia, South Carolina, USA

Living In: Anderson, South Carolina, USA

Reviewed: Nov. 21, 2011

Really excellent and unusual-tasting recipe. Everyone in my family loved it, including my 4 year old son:) I followed the recipe exactly, except I did use legs/thighs (don't like white meat) and I added extra chili paste. Other than that, I followed it exactly. My compliments to the chef!

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Reviewer:

goomer

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Reviewed: Aug. 25, 2011

I cheated and used breadcrumbs instead of a loaf of bread and dropped the aji paste in the blender...Came out great..Have made this recipe before and it comes out great every time...next time will use more aji for a little more fire

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Reviewer:

RacecarLunchTruck

Reviewed: Aug. 20, 2011

This is a great recipe! My husband is Peruvian and is very particular about his peruvian dishes. He loved it! Only used 10 slices of homestyle white bread instead of whole loaf. I also cook the bone in chicken breasts in store bought chicken stock and it was great!

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Reviewer:

yperez1672

Reviewed: Jan. 1, 2011

delicious!!!! loved it

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Reviewer:

Marisol

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 5, 2010

Yummmmmmmmmm!

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Reviewer:

missliss

Reviewed: May 30, 2010

This dish was just okay. Can't beat the way it's made in Peru.

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Reviewer:

dtoplov

Reviewed: Jan. 3, 2010

It was time consuming but the results were excellent. We followed the recipe except used boneless skinless chicken so added a little chicken stock mix to the water. My Peruvian boyfriend and his kids loved it.

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Reviewer:

Dawn

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 31, 2009

This meal looked really good, but I was disappointed when I tried it. There really wasn't much flavor at all. I didn't use a whole loaf of bread, and used extra onions, but it still was pretty tasteless.

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