Peruvian Aji de Gallina recipe
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Ingredients
- 2 skinless, boneless chicken breast halves 1 cube chicken bouillon 1 cup hot water 1 tablespoon olive oil, or as needed 1 medium red onion, diced 3 cloves garlic, minced 2 ½ tablespoons aji amarillo chile paste ¾ tablespoon ground turmeric 1 teaspoon ground cumin salt and ground black pepper to taste 4 slices white bread 1 (12 ounce) can evaporated milk 1 ½ cups chopped walnuts ¼ cup grated Parmesan cheese 1 tablespoon chopped fresh cilantro, or to taste
Nutrition Info
- 628.7 caloriescarbohydrate: 37.5 gcholesterol: 58.5 mgfat: 44.1 gfiber: 4.5 gprotein: 28.3 gsaturatedFat: 9.2 gservingSize: -sodium: 774.5 mgsugar: 14 gtransFat: : -unsaturatedFat: : -
Directions Peruvian Aji de Gallina
Directions
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Fill a pot with water and add chicken breasts. Bring to a boil. Dissolve chicken bouillon in 1 cup hot water, add to the chicken when water is boiling. Continue to boil until chicken is no longer pink in the center and juices run clear, about 20 minutes. Place chicken on a plate to cool, shred with 2 forks. Reserve 2 cups cooking liquid and then empty the pot.
Place the same pot over medium-high heat and add enough oil to coat the bottom. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and cook, 1 to 2 minutes. Add aji paste, turmeric, cumin, salt, and pepper, saute for 2 minutes. Turn off heat.
Combine bread, evaporated milk, walnuts, and Parmesan cheese in an electric blender. Blend until smooth, add the seasoned mixture from the pot to the blender and blend until smooth once more. Mixture should be bright yellow.
Place the pot over medium-low heat and add yellow mixture. Cook, stirring frequently, 3 to 4 minutes, this will thicken quickly. Add reserved chicken liquid in small increments until mixture loosens some. Add shredded chicken and more liquid as needed until you get a thick, soup-like texture. Garnish with cilantro and serve.