47 Ratings
  • 5 star values: 23
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3

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.

Emma
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

357 calories; 16.3 g total fat; 131 mg cholesterol; 476 mg sodium. 27 g carbohydrates; 25 g protein; Full Nutrition


Reviews (37)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/28/2007
MMMMMMMM!!! It could be my bias as I come from a Peruvian background... tastes just like my mom makes! I put extra garlice onions and make it super spicy with extra aji! I did not add olives or carrots they compete with the delicate balance of flavours in this dish; in my opinion. Read More
(25)

Most helpful critical review

Rating: 1 stars
11/02/2009
This meal looked really good but I was disappointed when I tried it. There really wasn't much flavor at all. I didn't use a whole loaf of bread and used extra onions but it still was pretty tasteless. Read More
(3)
47 Ratings
  • 5 star values: 23
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
09/04/2008
Fantastic recipe! My parents-in-law are Peruvian and I'm in the process of writing my masters thesis about Peruvian food. I'm living away from them for a little while so when I got a craving for Aji de Gallina this filled the bill to a T! I did change it a little bit to make it a little healthier and I was so so so happy with the results. I used whole wheat bread instead of white and fat-free evaporated milk instead of the regular kind. I had to use a little more chicken stock in the sauce because the high gluten content in the wheat bread sucked up all the moisture so quickly. The result was a mere 141 calories and 4 grams of fat. It tasted just like my father-in-law's recipe that he's been cooking for years. So if you care about the nutrition there you go! I'm so happy that I found a recipe (on paper) that I'm comfortable with. Read More
(64)
Rating: 4 stars
02/06/2011
I was very happy to finally find a recipe for aji de gallina. This was great but an entire loaf of bread was too much--the end product was way too thick and tasted like white bread. Next time I will try half a loaf. I also doubled the aji for more flavor. Edit: A few adjustments can make this recipe restaurant quality. Making homemade chicken stock is a beautiful thing but I usually don't have time. I like to use rotisserie chicken (for a pollo a la brasa flair) and store-bought chicken broth. Use 4-6 slices of bread (I like to use homemade whole wheat bread and I think it contributes to the nutty flavor). Double the parmesan cheese. Make sure you use aji paste not powder (find it at the Latino market). Double or even triple the aji for more flavor (you can add more to individual plates when serving if some members of your family like more spice). Also I have successfully used almonds when I had no walnuts. The sauce thickens a lot as it cools so keep adding chicken broth as needed. Last time I used 2-2 cups total for the recipe. I think the olives give the dish a wonderfully distinctive Peruvian flair but they are an acquired taste (hence the nickname "mata gringos"). Love this dish--thanks for sharing the recipe Emma! Read More
(41)
Rating: 5 stars
12/28/2007
MMMMMMMM!!! It could be my bias as I come from a Peruvian background... tastes just like my mom makes! I put extra garlice onions and make it super spicy with extra aji! I did not add olives or carrots they compete with the delicate balance of flavours in this dish; in my opinion. Read More
(25)
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Rating: 4 stars
10/02/2009
I used only a third of a loaf of bread and a full loaf would be WAY too much. I also substituted regular black olives for kalamata which I think would be too strong in this. Having followed the recipe this time next time I'd just use my own chicken stock and add cooked chicken to it followed by the other steps. It was a long unnecessary step for me to boil the meat and veggies to make stock when I always keep homemade stock on-hand anyway. You could also use canned stock. It'd be a good recipe if you have leftover chicken to use up. Read More
(12)
Rating: 5 stars
04/05/2013
Started off by boiling chicken breasts pototoes and eggs in separate pots. I soaked my bread cubes in some chicken broth and then mashed it up with a fork to get a creamy consistency. Sauteed a chopped red onion in aji amarillo paste and aji panca paste along with garlic salt and pepper. Next added the shredded chicken with a little extra broth to achieve a consistency of a stew. After simmering for a few minutes to blend the chicken with the aji amarillo and aji panca flavors I added my bread/broth mixture along with the evaporated milk and Parmesan cheese. Added the chopped walnuts last and reduced to a thick stew. I served the Aji de Gallina over boiled potatoes with a side of rice and garnished with boiled eggs black olives and orange pepper. And was even blessed to have some Inca Kola to go along with this very delicious and easy meal to cook. Viva El Peru! Read More
(11)
Rating: 3 stars
01/11/2008
This recipe is great but I left out the nuts and the kalamata olives. Nuts are too hard for a dish that's so smooth and delicious. I agree the olives are too strong for this dish. Aji Panca is used traditionally and I like to soak them in orange juice while the chicken stock's simmering and then blend them to make a paste. Also you don't need to discard the vegetables used in the stock you can blend them in the blender and put it in the stew as well. Read More
(6)
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Rating: 4 stars
07/19/2008
I used to have a maid that made the best Aji de Gallina EVER! and i've been looking for a recipe that was similar this is the closest I have found. It does take a lot of time but it is soooo yummy. I know she used to put OCOPE in it instead of turmeric but I wasn't able to find either.:( I would put a little less cheese and maybe a little more chicken stock to make it more like the one I used to have but it was very yummy just make sure you have time to put into it! Read More
(6)
Rating: 5 stars
11/21/2011
Really excellent and unusual-tasting recipe. Everyone in my family loved it including my 4 year old son:) I followed the recipe exactly except I did use legs/thighs (don't like white meat) and I added extra chili paste. Other than that I followed it exactly. My compliments to the chef! Read More
(5)
Rating: 5 stars
08/20/2011
This is a great recipe! My husband is Peruvian and is very particular about his peruvian dishes. He loved it! Only used 10 slices of homestyle white bread instead of whole loaf. I also cook the bone in chicken breasts in store bought chicken stock and it was great! Read More
(4)