Ají de gallina, a traditional Peruvian dish, is a flavorful and creamy stew that combines the richness of chicken with the vibrant flavors of Peruvian spices. This beloved dish is often served with rice, potatoes, or bread and is a staple of Peruvian cuisine. The complexity of flavors in ají de gallina comes from the use of aji amarillo, a Peruvian yellow pepper, and a variety of spices such as cumin, garlic, and oregano. The chicken is typically boiled and shredded, then simmered in a sauce made from the aji amarillo paste, milk, and broth. The result is a velvety and aromatic stew that is both comforting and satisfying.
Within this article, you'll find two variations of the classic ají de gallina recipe, each offering its own unique take on this Peruvian delicacy. The first recipe presents a traditional ají de gallina, crafted using an authentic aji amarillo paste and an array of Peruvian spices. The second recipe introduces a modern twist, incorporating roasted red peppers and a creamy avocado sauce for a vibrant and flavorful variation. Both recipes provide step-by-step instructions, ensuring that you can easily recreate this Peruvian delight in your own kitchen. Whether you're seeking a taste of traditional Peruvian cuisine or looking to explore new flavor combinations, this article offers a comprehensive guide to ají de gallina, complete with two delicious recipes that will tantalize your taste buds.
AJí DE GALLINA CHICKEN STEW
A favorite Peruvian chicken recipe of creamy, spicy sauce made with shredded chicken or hen, aji amarillo chili peppers, minced garlic, pecan nuts, parmesan, hard boiled eggs, and bread crumbs. All served over rice with a few slices of boiled potatoes.
Provided by Eat Peru
Time 1h45m
Number Of Ingredients 16
Steps:
- Fill a medium pot with sufficient water to cover the chicken breast and bring to the boil. Cook the chicken for about 25 minutes over medium heat. Remove from the pot and once it's cool enough, shred the breast. Set aside. Use the broth or chicken stock to soak the bread rolls until they've absorbed enough and blend in a food processor to create a bread puree.
- Cut the ají amarillo chili peppers in half and remove the veins (ribs) and seeds. Holding them with a tong, grill the peppers directly on a high heat flame until the skin is cooked and black in parts. Rinse the peppers and remove the skin, then chop roughly.
- In a frying pan, add some vegetable oil and lightly fry the ají peppers, chopped white or red onion, garlic and pecans. Transfer the mixture to a blender and blend.
- Pour the contents of the blender into a frying pan and add the shredded breast. Stir well and cook until it achieves the right consistency. Add the grated parmesan cheese and the evaporated milk just before turning off the heat.
- Boil the potatoes, unpeeled and with 3 tablespoons of salt and leave to cool.
- Boil the eggs until hard and leave to cool.
- Place a lettuce leaf on the plate, followed by 4 generous slices of potato per serving and a portion of rice. Serve over the white rice and potatoes. Serve with one or two slices of boiled egg and black olives.
Nutrition Facts : Calories 730 kcal, Carbohydrate 105 g, Protein 37 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 135 mg, Sodium 589 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
AJI DE GALLINA
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
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
PERUVIAN AJI DE GALLINA
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
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
Tips:
- Use a blender or food processor to make the aji de gallina sauce until it is smooth and creamy. This will help to incorporate all of the flavors and create a consistent sauce.
- Be sure to use a good quality chicken broth. This will help to give the sauce a rich flavor.
- If you don't have any evaporated milk, you can use heavy cream or whole milk instead. However, evaporated milk will give the sauce a thicker, more velvety texture.
- Serve the aji de gallina with white rice, boiled potatoes, or noodles. You can also garnish it with hard-boiled eggs, black olives, and parsley.
- For a spicier sauce, add a few more ají peppers to the recipe. You can also use a hotter variety of pepper, such as habaneros or serranos.
- Aji de gallina can be made ahead of time and reheated when you're ready to serve it. This makes it a great dish for busy weeknights.
Conclusion:
Aji de gallina is a delicious and versatile Peruvian dish that is perfect for any occasion. It is a hearty and flavorful dish that is sure to please everyone at the table. Whether you serve it with rice, potatoes, or noodles, aji de gallina is a dish that you will want to make again and again.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love