Peruvian Aji de Gallina

This is a Peruvian dish that is shredded chicken in a spicy stew. Though traditionally it's made with hen. Very delicious. Serve over rice with skinned, boiled potatoes (should still be firm and not mushy), halved on top, with aji de gallina on top of that.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 629 Calories

Ingredients

• 1 ½ cups chopped walnuts
• 1 cup hot water
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 1 pinch salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 cube chicken bouillon
• 4 slices white bread
• 1 tablespoon olive oil, or as needed
• 1 (12 ounce) can evaporated milk
• 1 medium red onion, diced
• 1 tablespoon chopped fresh cilantro, or to taste
• 2 each skinless, boneless chicken breast halves
• 2 ½ tablespoons aji amarillo chile paste
• ¾ tablespoon ground turmeric

Recipe Instructions

Step 1

Fill a pot with water and add chicken breasts. Bring to a boil. Dissolve chicken bouillon in 1 cup hot water; add to the chicken when water is boiling. Continue to boil until chicken is no longer pink in the center and juices run clear, about 20 minutes. Place chicken on a plate to cool; shred with 2 forks. Reserve 2 cups cooking liquid and then empty the pot.

Step 2

Place the same pot over medium-high heat and add enough oil to coat the bottom. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and cook, 1 to 2 minutes. Add aji paste, turmeric, cumin, salt, and pepper; saute for 2 minutes. Turn off heat.

Step 3

Combine bread, evaporated milk, walnuts, and Parmesan cheese in an electric blender. Blend until smooth; add the seasoned mixture from the pot to the blender and blend until smooth once more. Mixture should be bright yellow.

Step 4

Place the pot over medium-low heat and add yellow mixture. Cook, stirring frequently, 3 to 4 minutes; this will thicken quickly. Add reserved chicken liquid in small increments until mixture loosens some. Add shredded chicken and more liquid as needed until you get a thick, soup-like texture. Garnish with cilantro and serve.