What are the main ingredients of Aji de Gallina: Peruvian Creamy Chilli Chicken?

Chicken, Chicken Stock, Sofrito (Onion, Garlic and Peruvian Yellow Chilli "Aji Amarillo"

Is Aji de Gallina: Peruvian Creamy Chilli Chicken Spicy?

You can do it as spicy as you want because you can purchase the chilli paste without spicy or do it from scratch with the fresh yellow chilli. You can do a paste deveining all the chilli and discarding all the seed and let it seemer for a minute or two in hot water. Blend it with some water to make a paste, and you can use it and have the flavour without the heat. If you want some heat in it, leave some of the seeds, and you get it. Otherwise, you can buy the regular yellow chilli paste.

Can I use another nut to cook Aji de Gallina: Peruvian Creamy Chilli Chicken?

This time we use pecans, but you can use nuts or Brazilian nuts.

Can I freeze Aji de Gallina: Peruvian Creamy Chilli Chicken?

Yes, you can freeze it without a problem for a couple of months.

How else can I use the Aji de Gallina: Peruvian Creamy Chilli Chicken?

You can feel some crepes, empanadas, phyllo dough, etc., whatever your imagination wants.

Aji de gallina: Peruvian creamy Chilli Chicken recipe

Name: Aji de gallina: Peruvian creamy Chilli Chicken recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: Peruvian
Ingredients: 1 chicken breast with bone; 2 celery stick; 1 little carrot, peeled; salt; water; 4 bread slices, diced); 2 cups of milk; oil; 1 onion, diced; 1 tablespoon garlic, minced; 6 tablespoon Peruvian yellow chilli “aji Amarillo” paste; 1 chicken breast, cooked and shredded; 2 cups of chicken stock; 1/4 cup of parmesan cheese, grated; 4 pecans, diced; salt and pepper; cooked white rice; Slices of cooked potato; boiled egg; olives

Description

Aji de Gallina: Peruvian Creamy Chilli Chicken is one of the staples dishes of Peruvian Cuisine. You can prepare it full of flavour without the heat or add some spiciness to it. It is made with Peruvian Yellow Chilli (Aji Amarillo Peruano)

Ingredients

Units Scale

For the chicken stock:

1 chicken breast with bone
2 celery stick
1 little carrot, peeled
salt
water

For the dish:

4 bread slices, diced)
2 cups of milk
oil
1 onion, diced
1 tablespoon garlic, minced
6 tablespoon Peruvian yellow chilli “aji Amarillo” paste
1 chicken breast, cooked and shredded
2 cups of chicken stock
1/4 cup of parmesan cheese, grated
4 pecans, diced
salt and pepper

For garnish: (optional)

cooked white rice
Slices of cooked potato
boiled egg
olives

Instructions

Stock: Wash the chicken breast and place it in a pot with covering water. Add the celery stick, peeled carrot and salt. Let it simmer at medium heat for 30 minutes or until the breast is thoroughly cooked. Let it cool down and reserve the stock discarding the celery and carrot. Deboned the chicken and shredded it completely.
Bread: Meanwhile, put the diced bread in a bowl and pour the milk over it. Mix it well, so every piece of bread is damp with the milk. Reserve it for later.
Sofrito: In a big saucepan over medium heat, drizzle some oil to make the sofrito and fry the onions till they are translucent. Add the garlic and chilli paste. Let it cook for a couple of minutes. Season it with salt and pepper.
Bread Mixture: Add the bread mixture and let it cook for 2 minutes. (If you want, you can add an extra step and blend the bread mixture before pouring it to have a creamy and silky version, but I like the creamy and lumpy version, so it depends on taste.) The oil and chilli will come to the surface.
Chicken Breast: Add the chicken and stock to the pot and let it simmer for 10 minutes. Add the cheese and pecans and check the seasoning.
Serve with rice, some slices of potato and boiled egg.

Notes

You can buy the “aji amarillo” or Peruvian yellow chilli paste in any Latin product store

Keywords: Aji de gallina, peruvian chilli chicken, peruvian dishes