Name: Aji de Gallina Peruvian Chicken Stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 600 g boneless, skinless chicken breast; 4 tbsp aji amarillo paste; 4 slices white bread (crusts removed); 240 ml evaporated milk or whole milk; 60 g grated Parmesan cheese or queso fresco; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 30 g walnuts, roughly chopped; 2 tbsp olive oil; 0.5 tsp ground cumin; 0.5 tsp ground turmeric; null to taste salt and freshly ground black pepper; 240 ml chicken broth (from cooking chicken); 3 large potatoes, boiled and sliced (for serving); 2 units hard-boiled eggs, halved (for serving); 10 units black olives (for serving)

Steps

Prepare Chicken

Boil the boneless, skinless chicken breasts in lightly salted water until fully cooked (about 15-20 minutes). Remove the chicken, set aside to cool, and reserve the cooking liquid (broth). Once cooled, shred the chicken into small pieces.

Soak Bread

Place the white bread slices in a bowl and pour the evaporated milk over them. Let them soak for 5-10 minutes until completely soft. Squeeze out some excess liquid, but not completely, then set aside.

Prepare Base

In a large skillet or pot, heat the olive oil over medium heat. Add the finely chopped yellow onion and sauté until translucent (about 5-7 minutes). Add the minced garlic, aji amarillo paste, ground cumin, and ground turmeric. Cook for another 2-3 minutes, stirring constantly, until fragrant.

Assemble Sauce

Transfer the soaked bread, roughly chopped walnuts, and grated Parmesan cheese to a blender. Add 1 cup of the reserved chicken broth. Blend until smooth. Pour the blended sauce into the skillet with the onion mixture. Stir well and let it simmer gently over low heat for 5-7 minutes, until it thickens.

Add Chicken & Serve

Add the shredded chicken to the sauce and mix well. Cook for another 5-10 minutes, allowing the chicken to heat through and the flavors to meld. If needed, add a little more chicken broth to reach your desired consistency. Season with salt and pepper to taste. Serve hot with boiled potato slices, halved hard-boiled eggs, and black olives.

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