Ingredients for Aji De Gallina
- 1 1/2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups cubed day-old white bread
- 1 cup evaporated milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped walnuts
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 medium yellow onion, chopped
- 2 tablespoons aji amarillo paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup uncooked rice
- Sweet Potato
- 2 hard-boiled eggs, halved, for garnish
- 1/4 cup black olives, optional, for garnish
- Fresh Parsley
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How to Make Aji De Gallina
- In a medium pot, simmer 1.5 lbs boneless, skinless chicken breasts in 4 cups of chicken broth until cooked through (about 20 minutes).
- Remove chicken from broth; set aside to cool completely. Strain broth, reserving 2 cups for rice and ½ cup for the sauce, setting the rest aside.
- Prepare rice according to package directions using the 2 cups of reserved broth.
- While the chicken cools, prepare the sauce: In a food processor or blender, combine 2 cups of cubed day-old bread, 1 cup evaporated milk, and ½ cup of reserved chicken broth. Blend until completely smooth.
- Add ½ cup grated Parmesan cheese and ½ cup chopped walnuts to the food processor; blend until smooth and creamy.
- In a large skillet, sauté 1 medium chopped yellow onion in 2 tablespoons olive oil for 3 minutes. Add 2 cloves minced garlic and sauté until onion is translucent (about 2 minutes).
- Meanwhile, shred the cooled chicken into bite-sized pieces using two forks.
- Add 1 teaspoon ground turmeric and 1 teaspoon ground cumin to the onion and garlic mixture; stir and toast the spices for 1 minute.
- Add the shredded chicken and 2 tablespoons of aji amarillo paste (or to taste) to the skillet. Stir to coat the chicken evenly with spices.
- Pour the bread and milk mixture over the chicken; stir well to combine. Cook over medium heat until the sauce is bubbling and the chicken is heated through (about 10-15 minutes), adding more reserved broth if needed to adjust consistency.
- Season with salt and freshly ground black pepper to taste.
- Serve the Aji de Gallina over the cooked rice. Garnish with chopped fresh cilantro, boiled eggs (halved), and black olives (optional).
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
20g
Fat
54g
Carbs
29g
