Aji de Gallina (Creamy Chicken Stew)

Aji de Gallina is a creamy Peruvian chicken stew made with shredded chicken, vibrant spices, and a rich walnut-infused sauce. It's comforting, flavourful, and perfect with rice or potatoes!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To begin, poach the chicken. In a large pot, place the chicken breasts with enough water to cover, add a pinch of salt, and bring to a simmer over medium heat. Cook for 20–25 minutes until the chicken is fully cooked. Remove the chicken and let it cool, reserving the broth. Once cooled, shred the chicken into thin strips, discarding the bones and skin.

Step 2

Prepare the bread mixture. Soak the bread slices in 1 cup of the reserved chicken broth until softened. Transfer the soaked bread to a blender along with the evaporated milk. Blend until smooth and creamy, ensuring no lumps remain. Set aside for later use.

Step 3

Heat the vegetable oil in a large saucepan over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes. Add the minced garlic and cook for another minute, stirring frequently to avoid burning. Incorporating the garlic at this stage enhances its aroma without overwhelming the dish.

Step 4

Stir in the aji amarillo paste and cook for 2–3 minutes, allowing its vibrant flavour to develop. Adjust the amount of chili paste based on your desired heat level. For a milder version, start with 2 tablespoons and gradually add more if needed.

Step 5

Add the shredded chicken to the saucepan, mixing well to coat it evenly in the aromatic base. Pour in the blended bread and milk mixture, stirring continuously to prevent lumps. Gradually add an additional ½ cup of chicken broth if the sauce seems too thick.

Step 6

Reduce the heat to low and simmer the stew for 10–15 minutes, stirring occasionally. Add the grated Parmesan cheese and season with salt and pepper to taste. The cheese adds depth and a subtle nuttiness to the sauce.

Step 7

Prepare the accompaniments. Slice the boiled potatoes and eggs, arranging them on individual serving plates or a large platter. Warm the plates slightly to keep the dish at an ideal serving temperature.

Step 8

Serve the Aji de Gallina over the potato slices, garnished with halved boiled eggs and black olives. Sprinkle with fresh parsley for a burst of colour and freshness. Pair with steamed white rice for a complete Peruvian experience. For added flavour, offer extra aji amarillo paste or lime wedges on the side.

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