Peruvian Aji de Gallina with Walnuts and Spicy Aji Amarillo Sauce
A creamy chicken dish with a spicy twist
This traditional Peruvian staple combines tender shredded chicken with a rich and spicy aji amarillo sauce, enhanced by the crunch of walnuts. A full-flavored treat that heats up any meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Chicken
For the Aji Amarillo Sauce
For the Creamy Texture
For Seasoning
Preparation
Poaching the Chicken
Add Chicken and Broth
In a large pot, add chicken breasts and cover with chicken broth.
Simmer
Bring to a gentle simmer over medium heat.
Cook
Cook until the chicken is fully cooked, about 20 minutes.
Preparing the Aji Amarillo Sauce
Heat Oil
In a skillet, heat olive oil over medium heat.
Sauté Aromatics
Add chopped onion and minced garlic; sauté until soft and translucent.
Avoid burning the garlic, as it can turn bitter.
Add Aji Paste
Stir in aji amarillo paste and cook for an additional 2 minutes.
For a smoother sauce, blend the aji amarillo paste with a splash of chicken broth.
Cooking Process
Blending Process
Blend soaked bread in evaporated milk until smooth.
Sautéing Process
Add blended bread mixture to the onion and garlic, stirring continuously.
Final Blend
Combine cooked chicken broth and walnuts with the sauce and blend until smooth.
Plating & Serving
Peruvian Aji de Gallina with Walnuts and Spicy Aji Amarillo Sauce
Peruvian Aji de Gallina with Walnuts and Spicy Aji Amarillo Sauce
Plating & Serving
Spoon the rich, creamy aji de gallina over a bed of fluffy white rice, letting the sauce spill slightly over the sides.