Name: Peruvian Aji de Gallina
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
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; 2.5 tablespoons aji amarillo chile paste; 0.75 tablespoon ground turmeric; 1 teaspoon ground cumin; 1 pinch salt and ground black pepper to taste; 4 slices white bread; 1 (12 ounce) can evaporated milk; 1.5 cups chopped walnuts; 0.25 cup grated Parmesan cheese; 1 tablespoon chopped fresh cilantro, or to taste

Peruvian Aji de Gallina

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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.

Recipe by Amber Berrocal

Updated on February 11, 2022

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

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
1 pinch 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

Directions

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.

Cook's Notes:

You can use wheat bread slices instead of white if preferred.

You can use white cheese instead of Parmesan if you like.

Nutrition Facts (per serving)

629	Calories
44g	Fat
38g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 629
% Daily Value *
Total Fat 44g	57%
Saturated Fat 9g	46%
Cholesterol 59mg	20%
Sodium 775mg	34%
Total Carbohydrate 38g	14%
Dietary Fiber 5g	16%
Total Sugars 14g
Protein 28g
Vitamin C 5mg	27%
Calcium 386mg	30%
Iron 4mg	21%
Potassium 656mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.