Aji De Gallina Peruvian Recipe

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I’ve had the great pleasure to spend 6 weeks in Peru and got to tastes of their fantastic dishes and their exquisite cuisines. Peru is a land of amazing sceneries, very friendly people and great food. I was taken by surprise when I saw how diverse their cuisine is, especially when you move from one city to another.

I started my journey in Lima, where I tried for the first time the Ceviche, Seafood Risotto and Aji de Gallina. All three dishes are very tasty, but for now I am going to focus on Aji de Gallina! I have never tried chicken cooked this way and it took me by surprise when I got the recipe from the chef where we were eating. This dish is very simple to do but it does require specific Chili Aji Amarillo, which is one of the most popular Chili used in Peruvian dishes.

Ingredients to prepare Aji de Gallina:

1 chicken breast
1 chicken stock cube
1 onion
Natural Oil
100 grams of Parmesan cheese
1 can of evaporated milk
3 Aji Amarillo peppers
6 slices of ​​bread or 250 grams of soda biscuit
4 cloves of garlic
Pepper
Pecan nuts
3 eggs
3 yellow potatoes
Black Olives
Salt to taste

How to prepare Aji de Gallina:

Start by removing the seed from Aji Amarillo chilies (yellow Peruvian chilies) put in a blender and add some oil. I prefer using natural oil such as sun flower as olive oil has a stronger taste. Soak the bread in the evaporated milk and let it rest. Start boiling the potatoes and in another pot, boil the chicken breast and add the chicken stock cube. Cook until it’s tender, remove from the broth but keep the broth for later use. Boil the rice in water and add some garlic and salt for taste. In another pot boil the eggs for 5 minutes.

In the blender put the bread and the milk, pecan nuts and the Parmesan cheese and add a bit of chicken broth. Cut the onions and the garlic in fine pieces, fry in oil and add the chili paste. Cut the chicken breast into small bits and add the the bread, nuts and cheese mixture. You can slowly add some of the broth if the sauce is too thick and cook on very low temperature.

Cut the boiled potatoes into halves, add the rise and the chicken sauce. Serve with boiled eggs and black olives and viola, you have a traditional Aji de Gallina dish!

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