Salt Roads Recipe
Aji de Gallina
Creamy Chilli Chicken
Peru
Servings
4
Prep
20 mins
Cook
30 mions
Total
50 mins
Ingredients
2 chicken breasts or thighs, cooked and shredded
1 onion finely chopped
2–3 tablespoons ají amarillo paste
1 clove garlic minced
2 slices white bread or 5 soda crackers
1/2 cup evaporated milk
1/2 cup chicken stock
A handful of chopped walnuts (optional but traditional)
2 tablespoons grated Parmesan or mild cheese
1–2 tablespoons oil
Salt and pepper to taste
Boiled potatoes, rice, black olives, and hard-boiled eggs for serving
Steps
Soak the bread or crackers in evaporated milk until soft, then blend into a smooth paste and set aside.
Warm a little oil in a pan and cook the onion and garlic gently until they soften and turn translucent.
Stir in the ají amarillo paste and cook for a minute or two until fragrant and bright.
Add the shredded chicken, chicken stock, and the blended bread mixture, stirring continuously as the sauce begins to thicken.
Mix in the walnuts and cheese, adjusting the seasoning with salt and pepper as the stew reaches a creamy, spoon-coating consistency.
Serve the Ají de Gallina over slices of boiled potato, accompanied by white rice, and garnish with black olives and hard-boiled egg.