Aji de gallina (Peruvian chicken)
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4 (or
-
Calories
255 kcal
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Course
Main Course
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Cuisine
Peruvian
Aji de gallina (Peruvian chicken)
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This Peruvian chicken stew is comforting and delicious (plus it's great for leftovers too!)
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Ingredients
- 3 ¾ cups cooked chicken approx (see note 1 to cook from scratch)
- 2 slices bread or 3, if small, crusts removed
- ⅓ cup milk
- 1 onion
- 2 cloves garlic
- 3 tablespoon walnuts
- 3 tablespoon grated parmesan or a little more, to taste
- 2 tablespoon vegetable oil
- 2 teaspoon aji amarillo chili paste or more to taste
- ¼ teaspoon Turmeric
- ½ cup chicken stock (or reserved poaching liquid)
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Instructions
- Poach the chicken (if making from scratch - see details in note 1 below) then once cool enough to handle, shred it up. Alternatively, shred leftover cooked chicken.
- Soak the bread in the milk for a few minutes. Dice the onion in a small dice and finely dice the garlic.
- Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.
- Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo and turmeric and cook a minute more.
- Add the bread-walnut mixture, the chicken and around ½ cup (120ml) of cooking water from the chicken or stock. You can add a little more or less to taste - it should be moist but not runny. Mix well and simmer for around 10 minutes before serving.
Notes
- If cooking chicken from scratch - put 1lb (450g) chicken breast plus 1lb (450g) chicken legs on the bone in a pot with 1 carrot, ½ onion and any parsley, chard stems etc you have. Add 5 cups (1 ¼ litres) water and some salt and pepper. Bring to simmer and poach for around 20 - 45 min depending on thickness until cooked through. You may want to remove the breast sooner as it may cook quicker. Remove chicken, cool and shred.
- Note cooking time does not include time to cook the chicken from scratch.
- You could also use leftover turkey in this recipe.
- Many recipes use evaporated milk rather than fresh - you can use this if you prefer but it's not an ingredient we typically have and fresh milk works fine.
- This dish is typically served with white rice, boiled and sliced yellow potatoes and hard boiled eggs on the side.
Nutrition Information
Show Details
Calories
255kcal
(13%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
6mg
(2%)
Sodium
275mg
(11%)
Potassium
182mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
65IU
(1%)
Vitamin C
3mg
(3%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4(or
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 6mg | 2% |
| Sodium | 275mg | 11% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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