Aji de Gallina
Peru's beloved creamy chicken stew in a golden aji amarillo and walnut sauce over rice. Cooking the aji amarillo paste in oil until it turns fragrant and the oil itself turns golden is what builds the sauce's deep base flavour before the bread and walnuts go in to thicken it.
Ingredients
Instructions
Sauté onion in oil until soft, add garlic and aji amarillo paste.
Cook 3 minutes until very fragrant and oil turns golden.
Soak bread in evaporated milk, blend until smooth.
Add bread mixture and ground walnuts to pan, stir into a thick sauce.
Add shredded chicken and enough poaching liquid to reach creamy consistency.
Simmer 10 minutes, season generously.
Serve over rice with hard-boiled egg halves and black olives.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.