Saucepan@saucepan · Shared this recipeFollowPeruvian · dinnerAjí De GallinaA creamy and spicy Peruvian chicken stew served over rice with boiled potatoes and garnished with eggs and olives.total1 hrprep30 mincook30 minservings4Original recipe on acozykitchen.comKeep this recipeAdd a copy of Ají De Gallina to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 bone-in chicken breast3 carrots, peeled and roughly chopped2 celery sticks, trimmed and chopped1 tbsp avocado oil ), (or other neutral oil0.5 white onion, peeled and roughly chopped2 aji amarillos, peeled and deveinedKosher salt0.5 tsp ground turmeric0.5 tsp ground cuminFew rounds of black pepper3 garlic cloves, finely minced2 tsp aji amarillo paste2 pieces of toast, cubed1 can evaporated milk, 12-ounce0.5 cup chicken broth ), (homemade chicken stock or store-boughtWhite rice1 boiled potato, sliced1 boiled egg, quartered2 Peruvian black olives ), (can use Kalamata olives in a pinchStepsClear checksTap an ingredient or step to check it off.1Step 1: In a saucepan over medium heat, combine the bone-in chicken breast with the carrots and celery sticks, and cover with water. Bring to a gentle boil and cook until the chicken is fully cooked, about 15 minutes. Drain and reserve the broth for later use.2Step 2: When the chicken cools down slightly, shred it into pieces.3Step 3: In a medium skillet over medium-low heat, add the avocado oil, white onion, and aji amarillo peppers. Add a pinch of kosher salt. Cook until softened, about 5 minutes. Then add the turmeric, cumin, a few pinches of salt, and black pepper. Cook until softened, an additional 2-3 minutes.4Step 4: Add the minced garlic, aji amarillo paste, cubed toast, evaporated milk, and chicken broth. Give it a mix, cover the pot, and bring to a gentle simmer. Cook for about 5 minutes to soften everything.5Step 5: Transfer the mixture to a blender and blend until very smooth. Taste and adjust the salt to your liking. Transfer back to the pot to warm up. Add the reserved shredded chicken.6Step 6: Add white rice to a plate, a sliced potato, and top with a few spoonfuls of the aji de gallina. Add a sprinkling of walnuts, Parmesan-Reggiano, a few black olives, halved boiled eggs, and minced Italian parsley.getsaucepan.com/r/5423303c-507f-4185-94b4-839e5b1fab7b · Original: https://www.acozykitchen.com/aji-de-gallina
