Peruvian Aji de Gallina with Walnuts and Spicy Aji Amarillo Sauce

Name: Peruvian Aji de Gallina with Walnuts and Spicy Aji Amarillo Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Boneless, skinless chicken breast; Chicken broth; Aji amarillo paste; Olive oil; Onion, finely chopped; Garlic, minced; Evaporated milk; Walnuts, coarsely chopped; White bread, crusts removed; Salt and pepper; Ground cumin; Grated Parmesan cheese

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

Boneless, skinless chicken breast

1.5 lbs

Chicken broth

4 cups

For the Aji Amarillo Sauce

Aji amarillo paste

3 tablespoons

Olive oil

2 tablespoons

Onion, finely chopped

1 medium

Garlic, minced

3 cloves

For the Creamy Texture

Evaporated milk

1 cup

Walnuts, coarsely chopped

1/2 cup

White bread, crusts removed

3 slices

For Seasoning

Salt and pepper

To taste

Ground cumin

1/2 teaspoon

Grated Parmesan cheese

3 tablespoons

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