Aji de Gallina

Ají de Gallina is one of my favorite Peruvian dishes. Peruvian food is a unique fusion of its Incan roots mixed with Spanish, Arab, African, Chinese, Italian, Japanese, and French influences. No wonder Peruvian food is one of my favorite cuisines! Thank you to Joyce Tugel for the cookbook she gave me several years ago that prompted me to make this dish myself. 

It is so delicious because of its rich, creamy sauce and perfectly balanced flavors. Shredded chicken is simmered in a velvety savory sauce made from bread soaked in milk, ground pecans, cheese, and the distinctive ají amarillo (yellow pepper) which I found on Amazon. 

This Peruvian pepper paste gives the dish its golden color and a mild warmth rather than intense spiciness and the shredded chicken absorbs all of those flavors. I like to add frozen peas to give it more color. It is traditionally served atop sliced potatoes but I serve mine over egg noodles. You can also serve it over rice.  Traditionally it is also sometimes topped with slices of boiled egg and olives. 

Aji de Gallina

1 rotisserie chicken, shredded (or 2 cooked chicken breasts shredded)

3 slices of a white bread (if you use a baguette, roll, or boule, use what would equal 3 slices of a sandwich bread)

1.5  cups chicken stock

1/4 cup olive or vegetable oil

1/2 finely chopped onion

2 finely chopped garlic cloves

2 T of aji amarillo paste

1/2 cup finely chopped pecans (or walnuts)

1/2 cup grated Parmesan cheese

1/2 cup evaporated milk or half and half

salt and pepper

Optional: 1/3 cup frozen peas.

Cooked egg noodles, sliced boiled potatoes, or rice

1. Put bread in a bowl and add 1 cup of chicken stock. Once it has absorbed all, process it in a food processor or with an immersion blender to form a loose paste and set aside.

2. Cook the onion in the oil until softened- do not brown. Stir frequently. Stir in the garlic and aji paste. Stir on low heat for about 5 minutes.

3. Add the mushy bread, 1/2 cup of remaining chicken stock, stirring for about 3 more minutes over medium heat until mixture starts to thicken.

4. Add the chicken, pecans, and cheese (and optional frozen peas). Stir thoroughly to mix. Season to taste with salt and pepper.

5. Add milk and stir thoroughly. Turn off heat. If the sauce looks too thick, thin it with more chicken stock. The sauce should be creamy and thoroughly coat the chicken. 

Serve over noodles, slices of boiled potato, or rice. Optional: Garnish with slices of hard boiled egg and olives or sprinkle with parsley.