🇵🇪 Peru recipe
Aji de Gallina
Aji de Gallina is one of Peru's most comforting and iconic dishes, a velvety chicken stew with roots in colonial-era Lima. Shredded chicken is enveloped in a luscious golden sauce made from aji amarillo chiles, ground pecans, Parmesan cheese, and bread soaked in evaporated milk. The sauce is rich, creamy, and mildly spicy with a beautiful yellow hue from the aji amarillo. Traditionally served over boiled potatoes and white rice, and garnished with hard-boiled eggs and Botija olives, this dish exemplifies the sophisticated layering of flavors that makes Peruvian cuisine extraordinary.
Prep30 mins
Cook1 hr
Serves6
Difficultymedium
Ingredients
- 1 whole chicken (about 1.5 kg), cut into pieces
- 4 aji amarillo chiles, seeded and deveined
- 4 slices white sandwich bread, crusts removed
- 250 ml evaporated milk
- 100 g pecan halves
- 80 g grated Parmesan cheese
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 500 ml reserved chicken broth
- 4 yellow potatoes, boiled and peeled
- 4 hard-boiled eggs, halved
- 12 Botija olives
- Salt and freshly ground black pepper to taste
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 460
- Protein
- 28 g
- Carbs
- 26 g
- Fat
- 26 g
