Peruvian food has always been delicious, vibrant, and full of flavors! Many of the country’s recipes are steeped in history due to their perfect use of delectable, exotic, and local ingredients. Similarly, aji de gallina is one of those traditional Peruvian dishes that has enjoyed amazing fanfare!
Peruvian people have been enjoying this delicious dish since the 16th century. According to food historians, African slaves introduced this recipe to Peruvians when they were brought to the country by the Spanish. This dish was created to not waste any leftover potatoes and chicken.
Flavorful and Effortless Aji De Gallina Recipe!
It is one of the traditional Peruvian dishes where poached chicken is basted in a spicy and creamy nut-based sauce and served with white rice and boiled potatoes. In the country, you will find shredded chicken bathed in a smooth, vibrant, yellow sauce flavored with chili, cheese, and walnuts.
You will find a large number of fusion delicacies from Chifas, a combination of Chinese and Peruvian cuisines, and Nikkei, a combination of Japanese and Peruvian cuisines. Similarly, aji de gallina is a perfect example of a fusion of European and French cooking techniques with locally available produce and ingredients.
So, let’s see how you can make this delicious Peruvian dish at home!
Prep time: 30 minutes
Cooking time: 30 minutes
Servings: 4 to 6 serves
- 4 yellow potatoes
- 4 slices of white bread
- 3/4 cup evaporated milk,
- 1 1/2 pounds of chicken breast
- 4 cups chicken stock
- 3 to 4 yellow ají peppers
- 1/2 cup vegetable oil
- 2 cloves garlic, minced
- 1 large onion, finely chopped
- 3 tablespoons coarsely chopped walnuts
- 3 tablespoons grated Parmesan cheese
- 3 cups cooked white rice
- 2 large hard-boiled eggs, quartered
- 10 black olives, pitted and halved
Method to Prepare
- First, gather all the ingredients and start cooking yellow potatoes in salted water until they are tender.
- Once boiled, let them cool. After that, peel and cut them into quarters and keep them aside.
- Then, take a small bowl and pour ¾ cup of milk, and place bread in it. Keep it aside for soaking.
- Now, take a pot and place chicken in it along with the chicken stock. Bring the mixture to a simmer. Cook it for 10 to 15 minutes until the chicken is cooked.
- Once done, keep the chicken aside to cool and reserve the stock. Strain about 2 cups of stock and shred the cooled chicken.
- Now, remove the stems and seeds from the peppers and add them to a blender jar. Blend the pepper with the vegetable oil until you get a smooth paste.
- Then, take a medium saucepan and add the vegetable oil and bell pepper mixture. Then, add garlic and onion to the pan and cook until the onion is soft.
- Take away the onion and bell pepper mixture from the heat and let it cool.
- Now, add soaked bread, walnuts, and parmesan cheese to the blender jar. Blend until you get a smooth paste.
- If the mixture is not smooth, you can add milk or strained chicken stock. Then, add the onion mixture into the jar and blend until everything is well-combined.
- Take a pan and add the yellow mixture and add 1 ½ cup of chicken stock. Give it a good stir until everything is well-combined.
- Now, bring the sauce to a low simmer, and then add chicken. Heat the mixture until everything is warm.
- You can add more chicken stock if the sauce seems too thick.
- Serve it with cooked rice and garnish with yellow potatoes, and hard-boiled eggs, and enjoy!
If you are looking for a mild, creamy, and flavorsome chicken dish, this Peruvian dish will certainly be worth all the work! It is a perfect soul-warming dish that can provide you with a delicious meal. So, try this recipe to use the leftover potatoes and chicken.