Ají de Gallina: Discover Peru's Creamy, Spicy Chicken Stew
A classic Peruvian aji de gallina features chicken and a creamy ají pepper sauce, traditionally served as a warming stew over rice.
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Instructions
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Start boiling salted water for the potatoes; cook 4 yellow potatoes until tender, then cool, peel, and quarter them.
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Soak 4 slices of white bread in 3/4 cup evaporated milk and set aside.
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Simmer 1 1/2 pounds chicken breasts in chicken stock for 10 to 15 minutes until just cooked. Remove chicken to cool, then shred it. Strain the stock, reserving 2 cups.
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Remove stems and seeds from 3 to 4 ají peppers. Blend the peppers with 1/2 cup vegetable oil until smooth.
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In a medium saucepan, combine the ají mixture with 2 minced garlic cloves and 1 large finely chopped onion; cook until the onion is soft, then cool the mixture.
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In a blender, combine the soaked bread, 3 tablespoons chopped walnuts, and 3 tablespoons grated Parmesan cheese; process until smooth, adding 1 to 2 tablespoons evaporated milk or reserved chicken stock if needed.
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Add the cooked onion mixture to the blender and process briefly until well combined.
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Transfer the blended sauce to a pan and stir in 1 1/2 cups of the reserved chicken stock. Bring the sauce to a low simmer.
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Add the shredded chicken to the sauce and heat through, adjusting thickness with more chicken stock if necessary.
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Serve the chicken and sauce over 1/2 cup cooked white rice, garnished with the quartered potatoes, hard-boiled eggs, and black olives.