Jael McHenry, The Kitchen Daughter
At the end, the aji comes together as it should, its yellows and whites correct, the black olives like punctuation. I lower my nose to the dish and inhale. It smells like creaminess. There’s a slight heat in the yellow pepper, a sweet note, and of course the blooming color.
Aji de Gallina
Spice up your mealtime with Aji de Gallina! Picture this: tender shredded chicken in a zesty Peruvian yellow chili sauce, a dance of onions, garlic, and aji amarillo paste. Serve over rice, and glam it up with hard-boiled eggs and olives. Get ready for a taste sensation that's nothing short of a culinary fiesta!
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 2 tablespoons aji amarillo paste Peruvian yellow chili paste
- 2 slices white bread crusts removed
- 1 cup whole milk
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Steamed rice for serving
- Hard-boiled eggs and pitted olives for garnish
Instructions
Prepare Chicken:
- In a large pot, place chicken breasts or thighs and cover with water.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is fully cooked and tender.
- Remove chicken, let it cool, then shred into small pieces. Set aside.
Sauté Aromatics:
- In a separate pan, heat vegetable oil over medium heat.
- Add chopped onion and minced garlic, sautéing until onion is translucent and fragrant (around 5 minutes).
Add Aji Amarillo Paste:
- Incorporate aji amarillo paste into the pan, stirring well with onions and garlic.
- Cook for an additional 2-3 minutes to meld the flavors.
Prepare Bread Mixture:
- In a small bowl, soak bread slices in milk until soft and mushy.
- Remove excess milk and add soaked bread to the pan, along with chicken broth. Stir to combine.
Combine Chicken and Seasonings:
- Add shredded chicken, ground cumin, dried oregano, and grated Parmesan cheese to the pan.
- Stir well to coat chicken with the sauce.
- Season with salt and pepper to taste.
Simmer and Thicken:
- Reduce heat to low and simmer the mixture for 10-15 minutes.
- Allow flavors to meld, and the sauce to thicken slightly.
Serve:
- Spoon Aji de Gallina over steamed rice.
- Garnish with slices of hard-boiled eggs and pitted olives.
Notes
Enjoy your delightful Aji de Gallina feast!