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Aji De Gallina

Aji De Gallina
Peru
⏱ — min. Serves: —

Ingredients

  • 1 whole chicken (about 3-4 pounds)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons aji amarillo paste (or yellow chili paste)
  • 1 cup chicken broth
  • 1 cup evaporated milk
  • 1/2 cup bread, torn into small pieces
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup olives, sliced (optional)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • Cooked white rice (for serving)
  • Hard-boiled eggs, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

Cook the Chicken

In a large pot, cover the chicken with water and bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 30-40 minutes.

Remove the chicken from the pot and let it cool. Shred the chicken meat, discarding the bones and skin. Set aside.

Prepare the Sauce

In a large skillet or saucepan, heat the vegetable oil over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the aji amarillo paste and cook, stirring, for 2-3 minutes.

Pour in the chicken broth and bring to a simmer.

Stir in the evaporated milk and the torn bread. Cook, stirring occasionally, until the bread has dissolved and the mixture is thickened, about 10 minutes.

Combine Chicken and Sauce

Add the shredded chicken to the sauce, mixing well.

Stir in the grated Parmesan cheese, chopped walnuts (if using), sliced olives (if using), soy sauce, ground cumin, paprika, salt, and black pepper.

Cook for an additional 5 minutes, allowing the flavors to meld together.

Serve

Enjoy your meal!