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Aji de Gallina


Aji de Gallina is a delicious Peruvian classic - slightly spicy and bright yellow from the famous aji amarillo peppers, and rich from the unusual cream sauce made with ground walnuts or pecans. This dish is traditionally served over rice, with boiled yellow potatoes and black olives. You can find aji amarillo puree in bags or jars at Mexican grocery stores or online. If you don’t have aji amarillo peppers, then substitute another hot chile pepper and add a yellow bell pepper for color.


1 ½ pounds boneless chicken breast

4 cups water

1 tsp minced garlic

3 slices of bread

1 can evaporated milk

1 cup diced onion, chopped

4 Tlbs aji Amarillo paste or puree (more if you like it spicy!)

3 Tlbs pecans or walnuts

3 Tlbs parmesan cheese

2 hardboiled eggs

chopped black olives

½ tsp pepper

1 tsp salt

Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside. Place the chicken breasts in a pot with the water, and bring to a simmer. Cook for 10-15 minutes, until chicken is just barely cooked through. Set chicken aside to cool. Strain broth and reserve 2 cups. Sauté onions in small amount of oil until soft and golden. Add the garlic and aji amarillo pepper paste (add more if you like it spicy). Remove from heat and let cool. Shred the cooled chicken into bite-size pieces. In a blender or food processor, process the evaporated milk and bread mixture with the nuts and parmesan cheese until smooth. Add the cooked onion mixture and process briefly. Return onion mixture to pan, and add 1 1/2 cups of the reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if sauce is too thick. Serve over rice, garnished with sliced, yellow potatoes, slices of hard boiled egg, and black olives.



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