Aji de Gallina Recipe | Receta de Aji de Gallina
This classic dish, a Peruvian national favorite, has many regional variations.
This Aji de Gallina recipe below will serve 6.
Simmer for about 45 minutes, or until the meat is soft enough to shred easily. Remove the chicken and vegetables separately; strain the broth.
Purée the vegetables and return to the strained broth. When the chicken is cool, shred the meat with two forks and set aside.
In a food processor, blend diced red onion, garlic, ajíes amarillos and walnuts with water to form a smooth paste. Heat the oil in a small frying pan, and cook the pepper paste over low heat until golden.
Add the turmeric, chicken, Parmesan cheese and 3 cups of the reserved broth, and bring to a boil. Soak the bread pieces in the evaporated milk for a few minutes until soft, then add the mixture to the chicken sauce.
Stir over medium-low heat for about 10 minutes, or until the sauce is thick and creamy, but still pourable. Use the remaining broth to adjust the consistency if necessary.
Add salt and pepper to taste. Boil potatoes with the skins on. When soft, peel the potatoes and slice in half lengthwise.
Arrange on plates or a platter. Pour the chicken sauce over the potaoes. Garnish with eggs and olives.