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.

Submitted by Amber Berrocal
Updated on February 11, 2022
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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 57%
Vitamin C 5mg 6%
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.