World Flavors Cookbook

Ají de Gallina

A creamy, velvety chicken stew made with aji amarillo and thickened with walnuts and soaked bread, representing the height of Peruvian comfort food.

Cuisine: Peru

Ingredients

• 1 whole chicken breast, poached and shredded
• 4 slices of white bread, crusts removed and soaked in milk
• 1/2 cup walnuts, toasted and finely ground
• 1/2 cup aji amarillo paste
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup evaporated milk
• 1/4 cup Parmesan cheese, grated
• Hard-boiled eggs and black olives for garnish

Instructions

1. Sauté the onion and garlic in oil until translucent. Add the aji amarillo paste and cook for 5 minutes.
2. Blend the soaked bread with its milk until smooth and add to the pan.
3. Add the ground walnuts and shredded chicken. Stir well.
4. Slowly add evaporated milk and Parmesan cheese until the sauce is creamy and thick.
5. Simmer gently for 10 minutes, stirring to prevent sticking.
6. Serve over white rice and boiled potatoes, garnished with egg halves and olives.