Peruvian Aji de Gallina with Walnuts and Spicy Aji Amarillo Sauce
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.
Preparation
Get these tasks done before you start cooking.
Poaching the Chicken
- 1
Add Chicken and Broth
In a large pot, add chicken breasts and cover with chicken broth.
- 2
Simmer
Bring to a gentle simmer over medium heat.
- 3
Cook
Cook until the chicken is fully cooked, about 20 minutes.
Preparing the Aji Amarillo Sauce
- 1
Heat Oil
In a skillet, heat olive oil over medium heat.
- 2
Sauté Aromatics
Add chopped onion and minced garlic; sauté until soft and translucent.
Tip: Avoid burning the garlic, as it can turn bitter.
- 3
Add Aji Paste
Stir in aji amarillo paste and cook for an additional 2 minutes.
Tip: For a smoother sauce, blend the aji amarillo paste with a splash of chicken broth.
How to Make Peruvian Aji de Gallina with Walnuts and Spicy Aji Amarillo Sauce
Total time: 2 h · Yields 4 servings
- 1
Blending Process
Blend soaked bread in evaporated milk until smooth.
- 2
Sautéing Process
Add blended bread mixture to the onion and garlic, stirring continuously.
- 3
Final Blend
Combine cooked chicken broth and walnuts with the sauce and blend until smooth.
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