Recipe

Aji De Gallina Recipe

Add Step-by-Step Photos	Adacowan / All my dishes 1 year, 11 months ago A shredded chicken dish in a spicy, velvety sauce prepared with cheese, garlic, and nuts with an extra zing from the peruvian chili, aji. Great for cold, winter days. Prep:45m Cook:60m Servings:6	Adacowan
	spicy nutty peruvian chicken main flavorful creamy yummy

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Ingredients

1 large chicken (about 3 1/2 4 pounds)

1 medium carrot, peeled and cut in large chunks

2 celery stalks

1 medium onion, peeled and quartered

1 tomato, chopped

2 teaspoons salt

1 teaspoon pepper

2 bay leaves

2 cups soft bread crumbs

1 cup evaporated milk

1/2 cup olive oil

2 onions, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon turmeric (optional for color)

1 tablespoon Aji paste (Peruvian yellow chili pepper)

1/3 cup ground walnuts

1 cup grated Parmesan cheese

2 pounds small potatoes, boiled, peeled and halved

4 hard-boiled eggs sliced

Chopped parsley

Directions

Place chicken in a large pot and add enough water to fill half way to the top of the chicken.

Add carrot, celery, onion, tomato, salt, pepper and bay leaves.

Cover, bring to a boil, reduce heat and simmer approximately 45 minutes. Remove chicken onto a plate to cool at which time all meat should be removed from the bones. (Shred into bite size pieces)

Strain the broth and reserve 4 cups.

Soak bread crumbs in evaporated milk.

Heat oil in a large skillet.

Add onions and sautee until golden and translucent.

Add garlic, turmeric and cumin and sautee for 1 more minute.

Add softened bread and aji, stir and cook for another minute.

Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.

Add the chicken meat and simmer for 5 to 8 more minutes, adding more stock if needed.

Stir in walnuts and Parmesan cheese, and simmer on low heat for 5 minutes, or until slightly thickened.

Spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.

Serve over rice.

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Comments

debbie919 1 year, 11 months ago said:
This sounds really interesting - one question...is the yellow chili paste hot? Is that what the 'zing' means? lol...

adacowan 1 year, 11 months ago said:
Hi! Yes, the yellow paste is made of Aji which is the Peruvian chili. You can omit it if you don't want any "zing" or add it according to taste. For me..I like it HOT! ;0)

jenniferbyrdez 1 year, 11 months ago said:
Nice. Saved. TY.

kukla 1 year, 11 months ago said:
Fabulous! I hope to try this one vey soon, and thank you for posting it, Adacowan :)

decobabe 1 year, 11 months ago said:
I've used other peppers because aji paste is not available here. This and the camarones version are two huge reasons to visit Peru or make freinds with a Peruvian who cooks.

berry 1 year, 11 months ago said:
Oh, this is good! Wonderful recipe! Thanks... Where did you learn this wonderful recipe?

stacip 1 year, 10 months ago said:
I love different chicken dishes. thanks!

seajay2525 1 year, 10 months ago said:
We tried this recipe last night, and it was great. It reminded us of Peru. We didn't have aji available to us here, so cayenne was used in its place. Thanks so much for sharing this recipe.

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