Ají de Gallina

ají_de_gallina

Peruvian Ají de Gallina, also known as Creamed Chicken in Chile, is a delicious and popular traditional dish from Peru. Ají de Gallina is a rich, creamy and mildly spicy stew, made with shredded chicken and a special sauce made from ground nuts, spices, and Peruvian yellow peppers, giving the dish its bright-yellow color.

This dish has its roots in the colonial era in Peru, where Spanish immigrants brought over their cooking techniques and ingredients. Peruvians have been perfecting their rich and distinct culinary traditions ever since, blending flavors and techniques from the native Andean culture with Mediterranean flavors brought over by the Spanish.

Ají de Gallina is one of Peru’s most-loved dishes, and is often served in Peruvian households and restaurants alike. It is typically served with boiled potatoes, hard-boiled eggs, olives, and a side of white rice, to keep with the hearty and filling style of the dish.

The base of the dish relies on a complex and flavorful sauce, made from a combination of ground almonds, walnuts, bread, and sautéed onions, blended with milk, cream, and a dash of Peruvian yellow chili pepper. The sauce is then slowly cooked with shredded chicken until it thickens into a rich and velvety texture, creating a luscious stew that will leave you feeling completely satisfied.

Apart from the creamy texture, what makes Ají de Gallina special is the unique blend of spices and flavors that it combines. Ground cumin, turmeric, garlic, and white wine are essential components of this recipe, adding a smoky and savory depth to the sauce while exuding an irresistible aroma.

Even though this recipe might seem intimidating at first, it is actually pretty simple and easy to prepare. Aji de Gallina is versatile in nature, which means that the recipe can be made with a variety of different ingredients, according to your preferences.

Overall, this iconic Peruvian dish is a must-try for anyone wanting to explore the vibrant cuisine and culture of Peru. The creamy and soft texture of the Ají de Gallina, combined with the flavorful and spicy sauce, are simply irresistible. Once you try this dish, you’ll surely be hooked on the richness and complexity of Peruvian cooking.

Ingredients:

  • 1 whole chicken breast
  • 1 can of evaporated milk
  • 1 cup of bread crumbs
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2-3 ají amarillo peppers, seeded and roughly chopped
  • 2 potatoes, peeled and boiled
  • 2-3 hard-boiled eggs, sliced
  • 2 tbsp of vegetable oil
  • Salt and pepper

Instructions:

  1. Boil the chicken in a pot of salted water until it is cooked through, about 25-30 minutes. Remove from the pot and set aside to cool.
  2. Once the chicken has cooled, shred it into small pieces and set it aside.
  3. In a blender or food processor, blend together the evaporated milk, bread crumbs, ají amarillo peppers, onion, and garlic until smooth.
  4. Heat the oil in a large skillet over medium heat. Add the blended mixture and cook, stirring occasionally, for 3-5 minutes.
  5. Add the shredded chicken to the skillet and mix well.
  6. Cut the boiled potatoes into small pieces and add them to the skillet.
  7. Allow the mixture to simmer for a few minutes until it thickens and the potatoes are tender.
  8. Add salt and pepper to taste.
  9. Serve the Ají de Gallina topped with sliced hard-boiled eggs and accompanied by white rice. Enjoy!