Recipe - Aji de Gallina
Aji de gallina is a delicious Peruvian classic. It's a slightly spicy, bright yellow and rich creamy sauce made with chicken.
- 1 1/2 pounds chicken
- 3 to 4 yellow aji peppers
- 2 minced cloves garlic
- 2 tablespoons chopped ginger
- 1 large onion finely chopped
- 2 + 1 tablespoons of oregano
- 1 tablespoon of curcuma
- 3 tablespoons of chopped pecan nuts
- 4 slices white bread
- 3/4 cup milk
- 4 yellow potatoes
- 2 hard-boiled eggs
- Halved black olives
If you can't find aji amarillo peppers, substitute it with a hot chile pepper and add a yellow bell pepper for color.
- Cook the yellow potatoes in salted water until tender when pierced with a fork. Let cool, peel, cut into quarters, and set aside.
- Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.
- Place the chicken breasts in a pot with 2 tablespoons of oregano, and bring to a simmer. Cook for 10 to 15 minutes, until chicken, is just barely cooked through.
- Set chicken aside to cool.
- Remove stems and seeds from the peppers.
- Sauté the garlic, onions and peppers until the onions are soft and golden.
- Add the peppers, ginger, curcuma, oregano and pecan nuts. Remove from heat and let cool.
- Shred the cooled chicken into bite-size pieces.
- In a blender or food processor, process the evaporated milk and bread mixture with the cooked onion mixture until smooth.
- Return onion mixture to pan. Bring to a low simmer and stir in the chicken.
- Serve over rice, lettuce, garnished with the yellow potatoes, slices of hard-boiled egg, and black olives.