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ACL Recipe Peru - Ají de Gallina with white rice

Aji de Gallina Chicken Stew Recipe

Ají de Gallina is a creamy Peruvian stew with succulent chicken in a bright yellow aji amarillo sauce. Nuts, cheese, and bread create a luxurious texture, while spices add depth. Served over rice, it's a comforting taste of Peru's rich culinary heritage.
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Prep Time 7 minutes
Cook Time 34 minutes
Servings: 4 People
Course: Main Course, Lunch, Dinner
Cuisine: Peruvian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Chicken Whole chicken, boneless, skinless chicken breasts, or even leftover cooked chicken.
  • Ají Amarillo: These vibrant yellow peppers are the heart of the dish. If fresh peppers are unavailable aji mirasol paste or a combination of yellow bell pepper and smoked paprika can be used as substitutes.
  • Creamy Base evaporated milk, milk, nuts (walnuts or pecans), and Parmesan cheese combine to create the luxurious texture of the sauce.
  • Aromatics garlic, and spices like turmeric and cumin add depth of flavor.

Equipment

  • 1 Large pot or Dutch Oven This will be your main vessel for cooking the stew
  • 1 Medium Saucepan Optional
  • 1 Blender or Immersion Blender Used to create the smooth creamy sauce
  • 1 Sauté pan For Sautéing the onions and garlic
  • 1 Chef's Knife For all your chopping needs
  • 1 Measuring cups and spoons Ensuring accurate measurements for perfect results
  • 1 Serving Spoon For dishing up your Ají de Gallina creation!

Method
 

  1. Cook the Chicken: Choose your preferred method: poaching, roasting, or using leftover chicken. Shred the cooked chicken.
  2. Prepare the Ají Amarillo: If using fresh peppers, seed and chop them. If using a substitute, follow package instructions.
  3. Sauté the Aromatics: Sauté onions and garlic in olive oil until softened.
  4. Cook the Ají Amarillo: Add the aji amarillo (or substitute) and cook for a few minutes.
  5. Add Spices: Stir in turmeric and cumin to release their aroma.
  6. Blend the Creamy Base: Soak bread in milk and evaporated milk, then blend with nuts and Parmesan cheese until smooth.
  7. Simmer and Combine: Add the creamy base to the aji amarillo mixture, adjust consistency with broth if needed, and simmer for a few minutes.
  8. Incorporate the Chicken: Add the shredded chicken and simmer for an additional 5-7 minutes to allow flavors to meld.
  9. Season and Serve: Adjust seasonings with salt, pepper, and additional aji amarillo (if desired) for spice. Serve over rice with optional accompaniments like boiled potatoes, black olives, hard-boiled eggs, and fresh parsley.

Notes

Tips:
  • Gradually add aji amarillo or substitutes to achieve your desired spice level.
  • Taste and adjust seasonings throughout the cooking process.
  • Leftovers reheat well, store in an airtight container in the refrigerator for up to 3 days.
Enjoy a taste of Peru with this delightful Ají de Gallina recipe!