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PeruvianAuthentic Cuisine

Aji de Gallina

Serves 4 to 6 Entree chicken, Poultry

Aji de Gallina

Aji de Gallina is a beloved dish in Lima's home kitchens, where it is crafted with an instinctive touch. Here, salt is measured with intuition, and generosity with fat is a given. It is a dish that embodies the everyday warmth of a Peruvian household, often gracing the table during casual gatherings or family meals. This recipe captures the essence of how a Peruvian family cook would prepare it, without the frills but with all the flavors that make it special.

Expect a comforting embrace of creamy, spicy flavors from the aji amarillo paste, melding seamlessly with the tender, shredded chicken. The evaporated milk and queso fresco contribute to its lush, velvety texture, while walnuts add a hint of earthiness. Each bite is balanced by the subtle sweetness of onion and the vibrant contrast of black olives. This is a dish meant to be shared, its flavors unfolding best in the company of others.

Ingredients

  • 700 gshredded poached chicken
  • 200 gaji amarillo paste
  • 1 cupevaporated milk
  • 100 gqueso fresco
  • 2 sliceswhite bread — crusts removed
  • 2 tbspwalnuts
  • 1onion
  • black olives — to garnish
  • to tastefine sea salt

Method

  1. Begin by shredding 700 g of poached chicken into bite-sized pieces. Ensure the chicken is dry by patting it with paper towels, then season lightly with fine sea salt. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chicken and cook, stirring occasionally, until it is lightly browned and aromatic, about 5-7 minutes. This step enhances the flavor of the chicken and adds depth to the dish.
  2. While the chicken is browning, prepare the aromatics. Finely chop 1 onion. Once the chicken is browned, remove it from the skillet and set it aside. In the same skillet, add the chopped onion and cook over medium heat until it becomes translucent and tender, about 5 minutes. This step allows the onion to release its sweetness, which will balance the heat of the aji amarillo paste.
  3. Add 200 g of aji amarillo paste to the skillet with the onions. Stir well to combine and cook for another 2-3 minutes until the paste is fragrant and has deepened in color. This helps to mellow the raw flavor of the paste and integrate it with the onions.
  4. In a blender, combine 2 slices of white bread, torn into pieces, with 1 cup of evaporated milk and 100 g of queso fresco. Blend until smooth and creamy. Add this mixture to the skillet, stirring continuously to avoid lumps. Return the browned chicken to the skillet, ensuring it is well coated with the sauce.
  5. Add 2 tablespoons of finely chopped walnuts to the skillet. Stir them into the sauce, allowing them to cook for a few minutes until they are slightly softened and have absorbed some of the sauce. This adds a subtle nutty flavor and texture to the dish.
  6. If the sauce appears too thick, add a little more evaporated milk to reach your desired consistency. Taste the sauce and adjust the seasoning with fine sea salt as needed. The sauce should be rich and creamy, with a balance of heat from the aji amarillo and a hint of sweetness from the onions.
  7. To finish, garnish the Aji de Gallina with black olives and, if desired, a sprinkle of fresh herbs like parsley or cilantro. Serve immediately, ideally with white rice or boiled potatoes, to soak up the flavorful sauce. This dish is meant for sharing, bringing the warmth and vibrancy of Peruvian home cooking to your table.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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