Best 2 Aj De Gallina Plato Peruano Recipes

Embark on a delightful culinary journey to discover the vibrant flavors of Ají de Gallina, a cherished dish deeply rooted in Peruvian cuisine. This emblematic stew captivates taste buds with its creamy, savory sauce made from a harmonious blend of ají amarillo peppers, savory chicken broth, and a touch of aromatic spices. Tender pieces of chicken, shredded for a velvety texture, harmoniously blend with the velvety sauce, creating a symphony of flavors. Ají de Gallina is traditionally served over a bed of fluffy steamed rice, accompanied by a colorful array of garnishes. These garnishes, such as hard-boiled eggs, shredded chicken, and vibrant black olives, add a delightful textural contrast and visual appeal to the dish. With its rich history and captivating flavors, Ají de Gallina stands as a testament to the culinary artistry of Peru.

Explore the culinary depths of Ají de Gallina through a diverse selection of recipes, each offering a unique interpretation of this beloved dish. Indulge in the classic Ají de Gallina recipe, a traditional preparation that showcases the harmonious balance of flavors. For a tantalizing twist, try the Ají de Gallina con Pollo a la Brasa recipe, where succulent charcoal-grilled chicken adds a smoky depth to the stew. Vegetarians can delight in the Ají de Gallina Vegetariano recipe, a flavorful rendition that replaces chicken with a medley of vegetables, ensuring a satisfying and nutritious meal. The Ají de Gallina con Arroz con Pollo recipe brings together two Peruvian culinary icons, combining Ají de Gallina with Arroz con Pollo, a flavorful chicken and rice dish, for a hearty and comforting feast. Lastly, satisfy your sweet cravings with the Ají de Gallina Dulce recipe, a unique dessert variation that combines the savory flavors of Ají de Gallina with the sweetness of milk, sugar, and raisins.

Here are our top 2 tried and tested recipes!

PERUVIAN AJI DE GALLINA

Peruvian Aji de Gallina image

This is a Peruvian dish that is shredded chicken in a spicy stew. Though traditionally it's made with hen. Very delicious. Serve over rice with skinned, boiled potatoes (should still be firm and not mushy), halved on top, with aji de gallina on top of that.

Provided by Amber Berrocal

Categories World Cuisine Recipes Latin American South American Peruvian

Time 1h10m

Yield 4

Number Of Ingredients 15

Ingredients

2 skinless, boneless chicken breast halves
1 cube chicken bouillon
1 cup hot water
1 tablespoon olive oil, or as needed
1 medium red onion, diced
3 cloves garlic, minced
2 ½ tablespoons aji amarillo chile paste
¾ tablespoon ground turmeric
1 teaspoon ground cumin
salt and ground black pepper to taste
4 slices white bread
1 (12 ounce) can evaporated milk
1 ½ cups chopped walnuts
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Fill a pot with water and add chicken breasts. Bring to a boil. Dissolve chicken bouillon in 1 cup hot water; add to the chicken when water is boiling. Continue to boil until chicken is no longer pink in the center and juices run clear, about 20 minutes. Place chicken on a plate to cool; shred with 2 forks. Reserve 2 cups cooking liquid and then empty the pot.
Place the same pot over medium-high heat and add enough oil to coat the bottom. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and cook, 1 to 2 minutes. Add aji paste, turmeric, cumin, salt, and pepper; saute for 2 minutes. Turn off heat.
Combine bread, evaporated milk, walnuts, and Parmesan cheese in an electric blender. Blend until smooth; add the seasoned mixture from the pot to the blender and blend until smooth once more. Mixture should be bright yellow.
Place the pot over medium-low heat and add yellow mixture. Cook, stirring frequently, 3 to 4 minutes; this will thicken quickly. Add reserved chicken liquid in small increments until mixture loosens some. Add shredded chicken and more liquid as needed until you get a thick, soup-like texture. Garnish with cilantro and serve.

Nutrition Facts : Calories 628.7 calories, Carbohydrate 37.5 g, Cholesterol 58.5 mg, Fat 44.1 g, Fiber 4.5 g, Protein 28.3 g, SaturatedFat 9.2 g, Sodium 774.5 mg, Sugar 14 g

AJI DE GALLINA

Aji de Gallina image

This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes.

Provided by Emma

Categories World Cuisine Recipes Latin American South American Peruvian

Time 1h20m

Yield 12

Number Of Ingredients 16

Ingredients

2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
½ cup grated Parmesan cheese
¼ cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
¼ cup kalamata olives, pitted and quartered

Steps:

Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 27 g, Cholesterol 131.2 mg, Fat 16.3 g, Fiber 1.8 g, Protein 25 g, SaturatedFat 5.2 g, Sodium 476.2 mg, Sugar 6.5 g

Tips:

For a richer flavor, use a combination of chicken broth and water to cook the chicken.
If you don't have aji amarillo paste, you can substitute aji panca paste or aji mirasol paste.
For a vegetarian version of this dish, replace the chicken with chickpeas or tofu.
Serve ají de gallina with rice, potatoes, or bread.
Garnish with fresh parsley, cilantro, or hard-boiled eggs.

Conclusion:

Ají de gallina is a delicious and versatile Peruvian dish that can be enjoyed by people of all ages. It is a perfect meal for a special occasion or a casual weeknight dinner. With its creamy sauce, tender chicken, and flavorful spices, ají de gallina is sure to be a hit with everyone who tries it.