Aji de Gallina (Peruvian Creamy Chicken Stew)

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot over medium heat, then sauté 1 medium finely chopped red onion until translucent, about 5 minutes.

2. 2

   Add 3 minced garlic cloves and 4 tablespoons of Aji Amarillo paste to the pot, cooking for another 5 minutes, stirring frequently until fragrant.

3. 3

   Incorporate 3 slices of stale white bread (crusts removed), previously soaked in 0.5 cup of milk and blended into a smooth paste, stirring well to combine with the Aji base.

4. 4

   Gradually stir in 1 cup of chicken broth and 1.5 cups of evaporated milk, bringing the mixture to a gentle simmer while continually stirring to prevent sticking.

5. 5

   Add 2 pounds of shredded cooked chicken breast, 0.5 cup of toasted and ground walnuts, and 0.25 cup of grated Parmesan cheese, mixing thoroughly until the sauce thickens to your desired consistency.

6. 6

   Season the Aji de Gallina with salt and black pepper to taste, adjusting the flavors as needed.

7. 7

   Serve the Peruvian Aji de Gallina immediately over 2 large sliced boiled potatoes, garnishing each plate with halved hard-boiled eggs and 0.25 cup of black olives.