Name: Peruvian Aji de Gallina
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 2; Chicken bouillon - 1 cube; Hot water - 1 cup; Olive oil, or as needed - 1 tablespoon; Red onion, diced - 1 medium; Garlic, minced - 3 cloves; Aji amarillo chile paste - 2 ½ tablespoons; Ground turmeric - ¾ tablespoon; Ground cumin - 1 teaspoon; Salt and ground black pepper to taste - 1 pinch; White bread - 4 slices; Evaporated milk - 1 (12 ounce) can; Chopped walnuts - 1 ½ cups; Grated Parmesan cheese - ¼ cup; Chopped fresh cilantro, or to taste - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Peruvian Aji de Gallina

1. Skinless, boneless chicken breast halves - 2

2. Chicken bouillon - 1 cube

3. Hot water - 1 cup

4. Olive oil, or as needed - 1 tablespoon

5. Red onion, diced - 1 medium

6. Garlic, minced - 3 cloves

7. Aji amarillo chile paste - 2 ½ tablespoons

8. Ground turmeric - ¾ tablespoon

9. Ground cumin - 1 teaspoon

10. Salt and ground black pepper to taste - 1 pinch

11. White bread - 4 slices

12. Evaporated milk - 1 (12 ounce) can

13. Chopped walnuts - 1 ½ cups

14. Grated Parmesan cheese - ¼ cup

15. Chopped fresh cilantro, or to taste - 1 tablespoon

How to cook deliciously - Peruvian Aji de Gallina

1. Stage

Fill a pot with water and add chicken breasts. Bring to a boil. Dissolve chicken bouillon in 1 cup hot water; add to the chicken when water is boiling. Continue to boil until chicken is no longer pink in the center and juices run clear, about 20 minutes. Place chicken on a plate to cool; shred with 2 forks. Reserve 2 cups cooking liquid and then empty the pot.

2. Stage

Place the same pot over medium-high heat and add enough oil to coat the bottom. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and cook, 1 to 2 minutes. Add aji paste, turmeric, cumin, salt, and pepper; saute for 2 minutes. Turn off heat.

3. Stage

Combine bread, evaporated milk, walnuts, and Parmesan cheese in an electric blender. Blend until smooth; add the seasoned mixture from the pot to the blender and blend until smooth once more. Mixture should be bright yellow.

4. Stage

Place the pot over medium-low heat and add yellow mixture. Cook, stirring frequently, 3 to 4 minutes; this will thicken quickly. Add reserved chicken liquid in small increments until mixture loosens some. Add shredded chicken and more liquid as needed until you get a thick, soup-like texture. Garnish with cilantro and serve.