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
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Adu Michael
[email protected]This dish was a complete disaster. The sauce was too thin and the chicken was overcooked. I would not recommend this recipe to anyone.
Ronda Hovey
[email protected]I found this recipe to be a bit bland. I added some additional spices and herbs to give it more flavor.
Ali Msheik
[email protected]This dish was a bit too spicy for my taste, but it was still very flavorful. I would recommend using less chili peppers if you don't like spicy food.
Luqman Khokhar
[email protected]I'm not a huge fan of Peruvian food, but this dish was surprisingly good. The sauce was creamy and flavorful, and the chicken was tender and juicy. I would definitely recommend this recipe to anyone who is looking for a new Peruvian dish to try.
Soniya Limbu
[email protected]This was the best Aji de Gallina I've ever had. The sauce was so creamy and flavorful, and the chicken was cooked to perfection. I will definitely be making this recipe again.
Farhan Abbasi
[email protected]Wow! This dish was amazing. The flavors were so rich and complex. I would definitely recommend this recipe to anyone who loves Peruvian cuisine.
Liberty Miller
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. It's the perfect comfort food for a cold winter night.
anil yadav487
[email protected]I love the simplicity of this recipe. It's easy to make and doesn't require a lot of ingredients. The end result is a delicious and flavorful dish that the whole family will enjoy.
Md jahiad khan
[email protected]This dish was a hit at my dinner party! Everyone raved about the flavor and texture. I will definitely be making this again for special occasions.
Emmanuel Jose
[email protected]I've tried many Aji de Gallina recipes, but this one is by far the best. The sauce was rich and creamy, and the chicken was cooked perfectly. I will definitely be making this recipe again and again.
Bijoy
[email protected]Aji de Gallina is one of my favorite Peruvian dishes, and this recipe did not disappoint. The instructions were clear and easy to follow, and the end result was a flavorful and comforting meal. I would highly recommend this recipe to anyone who loves
Li Ma
[email protected]This was my first time making Aji de Gallina, and it turned out absolutely delicious! The flavors were so complex and perfectly balanced. I especially loved the creamy sauce and the tender chicken. I'll definitely be making this dish again.