I love this chicken dish, creamy and easy to make, perfect to make for dinner guests.
Yesterday, an American couple came, and I served this aji 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.
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Ingredients
- 3 whole chicken breasts
- 8 slices of bread without mold
- 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
- 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.
- Brown the onion in a big skillet or pot with 1 teaspoon of oil, on medium high heat, 6-8 minutes.
- 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.
- Heat the chicken in the sauce, adjust the consistency with the evaporated milk or with chicken broth.
- Serve hot, garnish with the hard-boiled egg slices and black olives.
Recipe adapted from the Peruvian cookbook by Emilio Peschiera.
Linda Venezia says
March 22, 2019 at 8:51 amWhat are all those delish garnishes that are shown?
Pilar Hernandez says
March 23, 2019 at 1:40 pmBlack olives and hard boil eggs. I will add the information to the recipe. Thanks for asking.
Iris Castro Ordóñez says
March 24, 2019 at 9:12 pmGeneralmente 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
Pilar Hernandez says
March 25, 2019 at 7:49 amGracias 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.
Iris Castro Ordóñez says
March 24, 2019 at 9:14 pmSorry el corrector funcionó sin control!