Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

by

Versión en español

Ají de Gallina, Peruvian RecipeI love this traditional Peruvian chicken dish Ají de gallina is creamy and easy to make, perfect for dinner guests.

Yesterday, an American couple came, and I served this ají de gallina with white rice and green beans sautéed in butter. Simple and delicious. The whole menu was very Peruvian, and for dessert, I made another old recipe on the blog: Lucuma Tres Leches.

You may also be interested in the recipe: Peas and Carrots Chicken Stew or Pollo Arvejado.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ají de Gallina, Peruvian Recipe

★★★★★

5 from 1 reviews
Print Recipe

A great introduction to Peruvian cuisine.

  • Total Time: 1 hour
  • Yield: 6

Ingredients

  • 3 whole chicken breasts
  • 8 slices of white bread without crust
  • 1 cup chicken broth, save from cooking the chicken
  • 2 large onions, chopped into cubes
  • 1 cup of evaporated milk
  • 2 tablespoons of Philadelphia cream cheese
  • 2/3 cup of walnuts
  • 1/2 teaspoon of turmeric
  • 1/2 jalapeño pepper, without seeds
  • 1/3 cup of Parmesan cheese
  • salt and pepper
  • Hard boiled egg and black olives to garnish, optional

Instructions

  1. The day before or in the morning cook the chicken in cold water with salt, pepper, and celery or parsley for 25 minutes. Let cool and store about 2 cups of broth. Shred the cold chicken into small pieces, 3×1 cm.
  2. Brown the onion in a big skillet or pot with 1 teaspoon of oil, on medium high heat, 6-8 minutes.
  3. In the blender put the bread, chicken broth, turmeric, cream cheese, Parmesan cheese, evaporated milk, sauteed onions, walnuts, green pepper, salt, and pepper. Blend until you get a creamy sauce, try and adjust the salt.
  4. Heat the chicken in the sauce, adjust the consistency with the evaporated milk or with chicken broth.
  5. Serve hot, garnish with the hard-boiled egg slices and black olives.

Recipe adapted from the Peruvian cookbook by Emilio Peschiera.

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Savory
  • Method: Stewed
  • Cuisine: Peruvian

Nutrition

  • Serving Size:
  • Calories: 510
  • Sugar: 9 g
  • Sodium: 1054.1 mg
  • Fat: 23.6 g
  • Saturated Fat: 6.2 g
  • Carbohydrates: 44.5 g
  • Fiber: 3 g
  • Protein: 25.8 g
  • Cholesterol: 65.2 mg

Keywords: Chicken recipe, quick, easy

aji-gallinapollo desmenuzadoAjí de gallinaAjí de gallina, Peruvian recipeAjí de Gallina, Chilean Recipe


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: , , ,

About Pilar Hernandez

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published.

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  2. Iris Castro Ordóñez

    Generalmente la servimos con rodajas de papas sancochadas. Utilizamos 2 tipos de ají: ají mirasol seco, previamente cocinado y sin piel, al cual livianos con aceite. Se utiliza un poco de este ají y otro poco de ají verde, amarillo fresco, con el mismo procedimiento que el anterior.
    La base de la cocina peruana son sus sofritos y tres tipos de ají: panca seco, mirasol seco y ají amarillo fresco. Buena idea usar cúrcuma.
    El pollo lo desilachamos, después de cocinarlo.
    Licuamos el pan con el caldo.
    Los ajíes lo freímos con la cebolla y ahí agregamos el licuado de pan y cuando cocina se agrega el pollo, nueces picadas, y leche evaporada o crema de leche. Finalizamos con queso parmesano.
    Ningún otro tipo de queso.
    Cariños y gracias x las recetas Pilar!
    Iris

    Reply

    • Pilar Hernandez

      Gracias Iris, acá en EEUU muchos de esos ajíes son imposibles de encontrar, por eso las adaptaciones. Interesante lo de los quesos, gracias.
      Yo vivo en Houston y encuentro (buscando un poco) la mayoría, pero en ciudades con pocos latinos no se ven.
      Abrazos y gracias por la muy buena descripción.

      Reply

  4. Barbara

    ES=ta reeta se paece a una que hacia mi tia pero la llamaba SALSA GUICAINA, alomejor es la misma con otro nombre, gracias esta es algo que voy a hacer muy pronto. Bárbara.

    Reply