About
About Aji de Gallina
Aji de Gallina is a traditional Peruvian dish renowned for its rich and creamy sauce, featuring shredded chicken and aji amarillo peppers. This beloved dish holds a significant place in Peruvian culinary heritage, embodying a fusion of indigenous ingredients with Spanish and other European culinary influences.
History of Aji de Gallina
Aji de Gallina has its roots in Peru's colonial era, evolving from a blend of Spanish, indigenous, and African culinary traditions. The dish is believed to have originated in Lima during the 19th century, gaining popularity as a comforting and flavorful meal among both the elite and commoners.
Originally, the dish utilized hen meat, as gallina translates to "hen" in Spanish. However, over time, chicken became the more commonly used protein due to its widespread availability and affordability.
The name Aji de Gallina refers to the use of aji amarillo, a vibrant yellow pepper native to Peru, which lends the dish its distinctive flavor and color. This spicy pepper is a staple ingredient in Peruvian cuisine, adding depth and complexity to many dishes.
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Aji De Gallina From Peru
Aji de Gallina is a traditional Peruvian dish renowned for its rich and creamy sauce, featuring shredded chicken and aji amarillo peppers.
Prep time
30 mins
Cook time
30 mins
Serves
4-6
INGREDIENTS
1 lb Chicken Breast, steamed or poached and shredded
4-6 Aji Amarillo Peppers, seeded and deveined, or 2 tbsp of paste
2 Onions, finely chopped
6 Garlic Cloves, minced
2 cups Chicken Broth
1 cup Milk
1 cup Parmesan Cheese, grated
1 cup Walnuts, finely chopped
4-6 slices White Bread, crust removed
2 tablespoons Vegetable Oil
2 tablespoons Olive Oil
Salt and Pepper to taste
4-6 Potatoes, boiled and sliced
4-6 Hard-Boiled Eggs, sliced
Black Olives for garnish
Fresh Parsley, chopped for garnish
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Instructions
A dangerously delicious pepper infused chicken dish
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In a bowl, soak white bread in milk, wait 20 minutes until it's absorbed and then mash together.
In a blender add parmesan cheese, milk-bread mixture, and walnuts. Process until you get a thick paste.
In a large skillet, heat vegetable oil over medium heat. Add chopped onions and minced garlic, sautéing until onions are translucent.
Add the blended mixture to the skillet and cook for a few minutes, stirring frequently.
Incorporate the shredded chicken into the skillet, mixing well with the sauce.
Add in aji amarillo paste.
Gradually add the chicken broth, stirring continuously to combine.
Season the sauce with salt and pepper to taste, adjusting as needed.
Cook until sauce thickens
To serve, ladle the Aji de Gallina over boiled potato slices and garnish with hard-boiled egg slices, black olives, and chopped fresh parsley.
