Peruvian Aji de Gallina

Name: Peruvian Aji de Gallina
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (finely chopped); 2 clove garlic (minced); 2 tablespoon aji amarillo paste; 0.5 teaspoon ground cumin; 0.25 teaspoon turmeric powder; 0.75 cup milk; 2 slice white sandwich bread (crusts removed, soaked in a little milk or water); 0.5 cup chicken broth; 1 tablespoon unsalted butter; 1 cup cooked chicken (shredded); 1.25 teaspoon kosher salt; 0.5 teaspoon black pepper; 0.5 cup Parmesan cheese (grated, for garnish); 1 cup white rice (uncooked); 2 yellow potatoes (medium, boiled and sliced); 1 hard-boiled egg (sliced, for garnish)

Creamy, mild-spicy shredded chicken in a rich yellow pepper sauce, served traditionally with white rice and boiled potatoes for a delicious Peruvian feast.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 2
Cuisine: Peruvian
Difficulty: Medium
Cost: $2.90/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

1 tablespoon olive oil
0.5 yellow onion (finely chopped)
2 clove garlic (minced)
2 tablespoon aji amarillo paste
0.5 teaspoon ground cumin
0.25 teaspoon turmeric powder
0.75 cup milk
2 slice white sandwich bread (crusts removed, soaked in a little milk or water)
0.5 cup chicken broth
1 tablespoon unsalted butter
1 cup cooked chicken (shredded)
1.25 teaspoon kosher salt
0.5 teaspoon black pepper
0.5 cup Parmesan cheese (grated, for garnish)
1 cup white rice (uncooked)
2 yellow potatoes (medium, boiled and sliced)
1 hard-boiled egg (sliced, for garnish)

Instructions

Cook white rice according to package directions. Keep warm.
Boil the yellow potatoes until tender, then peel and slice into 1/2-inch thick rounds. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the aji amarillo paste, ground cumin, and turmeric powder. Cook for 2-3 minutes, stirring constantly.
In a blender or food processor, combine the soaked white sandwich bread, 3/4 cup milk, and 1/2 cup chicken broth. Blend until smooth. Pour this mixture into the skillet with the onion mixture.
Bring the sauce to a gentle simmer, stirring constantly until it thickens slightly, about 5 minutes. Stir in the unsalted butter until melted. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Add the shredded cooked chicken to the sauce and stir to combine, ensuring the chicken is well coated. Heat through for a few minutes. Taste and adjust seasoning with remaining 1/4 teaspoon kosher salt as needed.
To serve, place a bed of white rice on plates, arrange sliced boiled potatoes next to it, and spoon the aji de gallina over the potatoes. Garnish with grated Parmesan cheese and sliced hard-boiled egg if desired.

Notes

If you cannot find aji amarillo paste, a small amount of roasted yellow bell pepper blended with a bit of habanero or scotch bonnet (for heat) can be a substitute, but the flavor will be different. The sauce can be made a day ahead and gently reheated.

Nutrition (per serving)

Calories: 780
Protein: 54.2 g
Carbohydrates: 74.8 g
Fat: 28.5 g
Fiber: 7.1 g
Sodium: 1390 mg
Saturated Fat: 11.2 g
Sugar: 6.8 g
Cholesterol: 170 mg