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Aji De Gallina is a beloved Peruvian dish featuring shredded chicken in a rich, creamy sauce made with aji amarillo peppers. This dish is often served during family gatherings and celebrations, showcasing the comforting flavors of Peruvian cuisine. It's a true staple that reflects the country's culinary heritage.
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.
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.
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 the Aji de Gallina over cooked white rice.
Garnish with sliced hard-boiled eggs and chopped fresh parsley.
Enjoy your meal!
Aji De Gallina is a traditional Peruvian dish made with shredded chicken in a creamy, spicy sauce, typically served over rice.
Aji De Gallina originates from Peru, where it holds a special place in the country's culinary traditions.
The key ingredients include chicken, aji amarillo paste, evaporated milk, onion, garlic, and bread.
Aji De Gallina takes approximately 70-90 minutes to prepare and cook.
Aji De Gallina is typically served with rice and boiled potatoes, and often accompanied by olives and hard-boiled eggs.