Aji de Gallina - Peruvian Chicken Recipe
User Reviews
4.7
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
950 kcal
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Course
Main Course
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Cuisine
Peruvian
Aji de Gallina - Peruvian Chicken Recipe
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Aji de gallina – this is a creamy Peruvian chicken stew or fricassee served with boiled eggs, olives, potatoes, and rice.
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Ingredients
- 2 carrot about 150 g/ 5.5 oz
- 1 leek about 130 g/ 4.5 oz
- 4 celery about 100 g/ 3.5 oz, or 1 piece celeriac
- 4 garlic divided, cloves
- 1 lb chicken breast 500 g, 2-3 pieces depending on size, boneless skinless
- 6½ cups water 1.5 liter
- 4 large yellow bell pepper about 900 g/ 2 lbs
- 2 oz white bread 50 g, about 2 slices
- ½ cup walnuts 50 g, chopped
- 1 onion about 135 g/ 5 oz
- 1 red chili more as desired for a hotter dish
- 2 tablespoons olive oil
- 20 black olives
- ¾ cups milk 200 ml, whole
- salt fine sea salt and freshly ground
- black pepper fine sea salt and freshly ground
To serve:
- 4 egg hard boiled
- 1 cup rice 200 g
- 4 potato size as desired
Instructions
Stock:
- Prepare vegetables: Roughly chop the carrots, leeks, celery, or celeriac. Place them into a pot together with 2 of the garlic cloves and the whole chicken breasts.
- Cook chicken: Cover with the water, bring to a boil, turn the heat down, and simmer uncovered for 10 minutes. Remove the chicken breasts from the pot and set them aside.
- Continue cooking the stock (uncovered) while you prepare the rest. You will need some of the stock for the recipe. (Notes 1 and 2)
Sauce:
- Peppers: Remove the seeds from the yellow peppers and quarter them. Place them into another pot, cover with water, bring to a boil, turn the heat down, and cook for about 10 - 15 minutes or until soft. Drain well.
- Blend peppers: Return the peppers to the pot, add about ¼ cup/ 60 ml from the cooking chicken stock and the remaining 2 garlic cloves. Blend until smooth. Set aside.
- Blend sauce ingredients: Place the torn white bread slices and the walnuts in a bowl. Add ¼ cup/ 60 ml of the cooking chicken broth. Blend the toast and the walnuts to obtain a thick paste. Set aside.
Stew:
- Saute: Chop the onion and the chili finely. Heat the oil in a Dutch oven or another heavy-bottomed pot and cook the onion until translucent. Add chili, pepper sauce, and ¼ cup of the chicken broth. Turn the heat down to low and simmer for about 15 minutes or until slightly thickened.
- Add the bread - walnut mixture. Stir well and simmer for 5 minutes more. If the sauce is not smooth enough at this point you can blend it again.
- Add chicken: In the meantime, shred the cooked chicken breasts. Add the chicken to the pot together with the olives. Add the milk, turn the heat a bit up, and continue cooking for several minutes or until the sauce is thickened to your liking.
- Adjust the taste with salt and pepper. Be generous.
Serve:
- Serve with hard-boiled eggs, cooked rice, and boiled potatoes.
- Aji de gallina can be easily reheated. If you have leftover rice and potatoes (sliced) as well, add them to the sauce and reheat everything together. You might want to add a small amount of chicken stock or water when you reheat the sauce together with the rice and/or potatoes.
Notes
- Stock: If the stock is not flavorful enough, add a chicken stock cube, it will increase the flavor.
- Strain the remaining chicken stock and use it for soups, stews, or sauces. The chicken stock will keep in the fridge for several days or it can be frozen for later use.
Nutrition Information
Show Details
Serving
1g
Calories
950kcal
(48%)
Carbohydrates
87g
(29%)
Protein
67g
(134%)
Fat
38g
(58%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
24g
(141%)
Cholesterol
323mg
(108%)
Sodium
1472mg
(61%)
Fiber
10g
(40%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 950 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 950kcal | 48% |
| Carbohydrates | 87g | 29% |
| Protein | 67g | 134% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 323mg | 108% |
| Sodium | 1472mg | 61% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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