Aji de Gallina with Golden Potatoes and White Rice

A creamy, mild yellow chili chicken stew, featuring shredded chicken in a rich, savory sauce thickened with bread and walnuts, traditionally served with boiled potatoes and white rice.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 7
• Cuisine: Peruvian
• Difficulty: Hard
• Cost: $3.95/serving

Dietary

• Nut-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• classic
• crowd-pleaser
• slow cooker

Ingredients

• 3 pound boneless, skinless chicken breast (or thighs)
• 5 cup chicken broth (divided)
• 3 tablespoon olive oil
• 2 yellow onions (large, chopped (about 3 cups))
• 6 clove garlic (minced)
• 0.75 cup aji amarillo paste
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cumin powder
• 1.5 cup milk ((whole or 2%))
• 4 slice white bread (crusts removed)
• 0.5 cup grated Parmesan cheese (grated)
• 0.5 cup chopped walnuts (or pecans)
• 2 teaspoon salt (divided)
• 0.5 teaspoon black pepper
• 2 cup long grain white rice (uncooked)
• 4 cup water
• 3 pound Yukon Gold potatoes (peeled and cut into thick rounds)
• 3 hard-boiled eggs (quartered)
• 0.5 cup black olives (pitted, halved)
• 0.25 cup fresh parsley (chopped)

Instructions

1. In a large pot, place 3 pounds boneless, skinless chicken and cover with 3 cups chicken broth. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through. Remove chicken, let cool slightly, then shred into bite-sized pieces. Reserve the cooking liquid.
2. While chicken cooks, remove crusts from 4 slices white bread. Tear into pieces and place in a bowl. Pour 1 1/2 cup milk over the bread and let soak for 5-10 minutes.
3. In a medium saucepan, combine 2 cups uncooked long grain white rice, 4 cups water, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and keep covered.
4. In a separate large pot, place 3 pounds peeled and sliced Yukon Gold potatoes, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and cook for 15-20 minutes, or until tender. Drain and keep warm.
5. In the same pot used for chicken, heat 3 tablespoons olive oil over medium heat. Add 2 large chopped yellow onions and sauté for 8-10 minutes until very soft and translucent. Add 6 minced garlic cloves and cook for 1 minute until fragrant.
6. Stir in 3/4 cup aji amarillo paste, 1/2 teaspoon turmeric powder, and 1/2 teaspoon cumin powder. Cook for 2 minutes, stirring constantly. Add 2 cups reserved chicken broth (from cooking chicken) and bring to a gentle simmer.
7. Transfer the onion-aji mixture to a blender. Add the soaked bread and milk mixture, 1/2 cup grated Parmesan cheese, and 1/2 cup chopped walnuts or pecans (if using). Blend until completely smooth. You may need to do this in batches.
8. Return the smooth sauce to the pot. Add the shredded chicken. Heat over low-medium heat, stirring frequently, until the sauce thickens and is hot, about 5-8 minutes. Do not boil. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. If the sauce is too thick, add a little more chicken broth to reach desired consistency.
9. Serve the Aji de Gallina over hot white rice, accompanied by slices of the golden boiled potatoes. Garnish each serving with hard-boiled egg quarters and black olive halves. Optionally sprinkle with 1/4 cup chopped fresh parsley.

Notes

For a completely smooth sauce, pass the blended sauce through a fine-mesh sieve. You can make this dish ahead of time; reheat gently over low heat, adding a splash of broth or milk if it's too thick.

Nutrition (per serving)

• Calories: 800
• Protein: 50.1 g
• Carbohydrates: 70.3 g
• Fat: 35.6 g
• Fiber: 7.1 g
• Sodium: 900 mg
• Saturated Fat: 10.2 g
• Sugar: 6.8 g
• Cholesterol: 180 mg