Aji de Gallina
Shredded chicken in a golden, nutty, gently spicy sauce thickened with bread. Comfort food with a colour so cheerful it counts as lighting.
- Total time
- 19 min
- Serves
- 3
- Effort
- Medium
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Soak the torn bread in the milk in a jug while you start the pan.
Heat the oil over medium-high heat and brown the chicken pieces for 5 minutes, then lower the heat, add the onion and cook 3 minutes more.
Stir in the garlic and aji amarillo paste and fry for 2 minutes until the paste darkens and smells sweet rather than sharp.
Blend the soaked bread, milk and walnuts until smooth, pour into the pan and simmer gently for 5 minutes, stirring, until thick enough to coat a spoon.
Add the potatoes and cheese, cook 2 minutes more, and check the thickest piece of chicken reads 75C on a thermometer before seasoning and serving over rice.
Read all that and thought “absolutely not”?
Completely fair. Aji de Gallina is sitting in the Peruvian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Peruvian kitchen
Citrus so sharp it counts as a personality.