Aji de Gallina Creamy Chicken Stew
A beloved Peruvian comfort dish of shredded chicken simmered in a rich, golden sauce made from aji amarillo chiles, bread, walnuts, and Parmesan, served over rice with boiled potatoes and olives.
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Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 4 slices white sandwich bread, crusts removed, torn into pieces
- 12 oz evaporated milk
- 1/4 cup aji amarillo paste (jarred, found in Latin grocery stores)
- 1/2 cup walnuts, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 cups low-sodium chicken broth
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 cups cooked white rice (for serving)
- 4 small yellow potatoes, boiled, sliced
- 12 black olives, halved
- 2 hard-boiled eggs (for garnish), sliced
Instructions
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1
Place 4 thighs bone-in, skin-on chicken thighs in a pot, cover with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 25 to 30 minutes until cooked through to an internal temperature of 165°F (74°C). Remove chicken, let cool, then shred the meat and discard the bones and skin. Reserve the cooking liquid.
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2
While the 4 slices torn into pieces white sandwich bread, crusts removed soaks in the 12 oz evaporated milk for 5 minutes, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely diced yellow onion and cook for 5 to 7 minutes until softened.
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3
Add 4 minced garlic cloves and 1/4 cup aji amarillo paste (jarred, found in Latin grocery stores) to the skillet and cook, stirring, for 2 minutes. Stir in 1/2 tsp ground turmeric.
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4
Squeeze any excess milk from the soaked bread and place the bread and soaking milk into a blender with 1/2 cup roughly chopped walnuts. Blend until smooth, then pour this mixture into the skillet.
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5
Stir in 2 cups low-sodium chicken broth and 1/2 cup grated Parmesan cheese. Simmer over low heat for 8 to 10 minutes, stirring frequently, until the sauce thickens to a creamy consistency.
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6
Add the shredded chicken to the sauce and stir to coat. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Simmer for 5 more minutes.
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7
Serve the chicken stew over 4 cups cooked white rice (for serving) alongside 4 small boiled, sliced yellow potatoes, garnished with 12 halved black olives and 2 sliced hard-boiled eggs (for garnish).
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