Ají de Gallina (Peruvian Chicken Chili)
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 yellow Peruvian peppers (aji amarillo), seeded and diced
- 1 cup walnuts, finely chopped
- 4 slices white bread, crust removed
- 1 cup evaporated milk
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- 4 boiled eggs, sliced
- 4 large potatoes, boiled and sliced
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- In a large pot, boil chicken breasts until fully cooked.
- Shred the chicken and set aside.
- In a blender, combine Peruvian peppers, walnuts, bread, evaporated milk, and chicken broth. Blend until smooth.
- In a pan, heat vegetable oil and sauté onions and garlic until golden. Add the blended mixture, turmeric, salt, and pepper. Cook until the sauce thickens.
- Add shredded chicken to the sauce and mix well. Cook for an additional 10 minutes.
- Serve the Ají de Gallina over boiled potatoes, garnished with sliced eggs, Parmesan cheese, and fresh parsley.
Notes
Ají de Gallina is a classic Peruvian dish known for its creamy and mildly spicy flavor. Adjust the spice level by adding more or fewer Peruvian peppers according to your preference. Serve with rice for a complete meal. Enjoy this comforting dish that reflects the rich culinary heritage of Peru!
