Aji De Gallina Recipe

Ingredients for Aji De Gallina

• Boneless Skinless Chicken Breast Halves
• Chicken Broth
• White Bread
• 1 cup evaporated milk
• Parmesan Cheese
• Walnut Pieces
• 2 tablespoons olive oil
• Garlic Cloves
• 1 medium yellow onion, chopped
• Chili Paste
• Ground Turmeric
• Ground Cumin
• Salt & Pepper
• Rice (amount according to package directions)
• Sweet Potato
• Hard Cooked Eggs
• Black Olives
• Fresh Parsley

How to Make Aji De Gallina

1. In a medium pot, simmer 1.5 lbs boneless, skinless chicken breasts in 4 cups of chicken broth until cooked through (about 20 minutes).
2. 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.
3. Prepare rice according to package directions using the 2 cups of reserved broth.
4. 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.
5. Add ½ cup grated Parmesan cheese and ½ cup chopped walnuts to the food processor; blend until smooth and creamy.
6. 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).
7. Meanwhile, shred the cooled chicken into bite-sized pieces using two forks.
8. Add 1 teaspoon ground turmeric and 1 teaspoon ground cumin to the onion and garlic mixture; stir and toast the spices for 1 minute.
9. 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.
10. 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.
11. Season with salt and freshly ground black pepper to taste.
12. Serve the Aji de Gallina over the cooked rice. Garnish with chopped fresh cilantro, boiled eggs (halved), and black olives (optional).