Entree: Peru – Cuzco – Aji de Gallina (Creamy shredded chicken in a spiced yellow pepper and walnut sauce served over rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 3 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 6 cups (1.4 L) low‑sodium chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup/160 g)
- 3 garlic cloves, minced (about 9 g)
- 3 tbsp (45 ml) aji amarillo paste
- 4 slices day‑old white bread, crusts removed (about 4 oz/115 g)
- 1/2 cup (120 ml) evaporated milk
- 1/2 cup (60 g) toasted walnuts, chopped
- 1/2 cup (50 g) grated Parmesan cheese (or queso fresco if preferred)
- 4 cups (800 g) cooked white rice, for serving
- 2 medium boiled potatoes, halved (optional) (about 10 oz/285 g total)
- 2 hard‑boiled eggs, approx. 50 g each, sliced, for garnish
- 6 black olives, halved, for garnish
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Place the chicken breasts in a saucepan and cover with the 6 cups (1.4 L) chicken stock. Bring to a gentle simmer and poach until cooked through, about 15–20 minutes. Remove the chicken and reserve 1 cup (240 ml) of the poaching liquid; shred the chicken when slightly cooled.
2. Tear the bread into pieces and soak in the 1/2 cup (120 ml) evaporated milk until soft. In a blender or food processor combine the soaked bread, toasted walnuts, aji amarillo paste, and 1/2 cup (120 ml) of the reserved poaching liquid; blend to a smooth, thick sauce.
3. In a large skillet, heat the 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Pour the blended sauce into the skillet with the onions and cook gently, stirring, for 4–5 minutes to meld flavors. Add the shredded chicken and 1/2 cup (120 ml) more reserved poaching liquid as needed to loosen the sauce to a creamy consistency. Simmer 5–8 minutes.
5. Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. If the sauce is too thick, add small amounts of reserved poaching liquid or milk until desired texture is reached.
6. Serve the Aji de Gallina over cooked white rice, with boiled potato halves if using, and garnish with sliced hard‑boiled eggs and halved black olives.