Aji de Gallina – Peruvian Spicy Chicken Stew
Peruvian Aji de Gallina – Peruvian Spicy Chicken Stew
Notes
The original plate was made with hen: "gallina" in Spanish. However, it was replaced with chicken as chicken is easier to find. You can use either one.
Aji is a type of Peruvian spicy pepper. Peru has a wide variety of spicy peppers used in traditional meals. Aji amarillo or yellow pepper paste is available at some supermarkets ethnic sections, Latin markets or online.
Nuts are optional and there is no need to replace for any other ingredient. It will still taste great if you do not use them.
This is a moderately to easy plate to make; however, it has several steps and takes time to prepare. Plan accordingly.
Ingredients
- 2 large chicken breasts (1 1/2 pounds approximately)
- 1 tablespoon Peruvian aji amarillo paste (yellow pepper paste)
- 2 tablespoons minced garlic
- 2 yellow onions
- 4 tablespoons (1/4 cup) canola or vegetable oil
- 1 can evaporated milk (12 fl. oz.)
- broth (about 1/2 to 1 cup)
- 4 bread slices
- 4 tablespoons ground parmesan cheese
- 4 tablespoons ground nuts (optional)
- 4 carrots
- 4 celery stalks
- 6 Peruvian yellow potatoes or 4 large Idaho potatoes
- 4 eggs
- Black Peruvian olives (optional)
- salt and pepper to taste
- For the rice:
- 1 cup rice (1 pound = 16 oz.)
- 4 tablespoons canola or vegetable oil
- 1-2 tablespoons minced garlic
- 2 1/2 teaspoons salt
- 2 1/2 cups of water
- parsley leaves to decorate
Instructions
- In a large pot place the chicken or hen pieces with one of the onions - which has peeled and split in four quarters, the celery stalks cut in half, the peeled raw carrots cut in 2-3 parts, add salt and cover with water. Bring to a boil, then cook on medium high for 30-45 minutes or until the chicken is fully cooked. Remove chicken from the broth and set aside to cool off.
- Remove the vegetables from the broth. You will use some of this broth for this dish and can save the rest for other dishes you may prepare.
- While the chicken is cooking prepare the rice. Instructions for the rice will be listed at the end.
- Wash and pinch the potatoes a few times with a fork. (If these are Peruvian yellow potatoes, do not pinch with the fork.) Place the potatoes in a pot with water and salt. Bring to a boil, reduce heat to medium. Cook for approximately 20 minutes for Idaho potato or it may require less time if using yellow potatoes. Check with a fork and see if it goes easily through as it should be when cooked. Alternatively cook in a microwave for 4-5 minutes. Let cool off. Peel and cut in thick slices. Sprinkle salt, if none added originally.
- Prepare hard boil eggs. Place eggs in a small container covered with water at medium high until the water boils. Reduce to medium or medium low. Cook for 15 minutes. Carefully bring to the sink, and discard the hot water, fill the pot with cold water. Remove the egg shells. Cut the boiled eggs in quarters.
- Remove the skin from the chicken and shred it by hand. It should be short and thick shreds as in the picture.
- Dice one onion.
- Cut off the edges of the bread slices and place bread in a container. Add the entire can of evaporated milk. It is recommended to use evaporated milk rather than fresh milk, as it will make the dish creamier. Let it rest for a few minutes in the milk. With your hand press the bread and mix with the milk. It will get a texture similar to oats. You can also do this in a blender or food processor.
- Grind the nuts in a food processor or blender. Nuts are optional.
- To prepare: on a pot add the 4 tbsp. (1/4 cup) of oil, diced onion, minced garlic and yellow pepper paste (aji amarillo), salt and pepper to taste. Start with 1 tsp. salt and 1/4 tsp. pepper and add more if needed. Stir with a wooden spoon preferably, until onions and garlic are golden and softer.
- Add the mix of evaporated milk with bread, 1/2 cup of the broth, the shredded chicken, grated parmesan cheese and grated nuts. Nuts are optional. Move constantly to prevent the bread from getting stuck to the bottom of the pot.
- Taste the salt and add if needed.
- Serve on top of the potato slices. Decorate with two of the quarters of boiled egg (half the egg) and one or two Peruvian black olives. Serve rice next to it.
- To prepare the rice: wash the rice on a colander.
- On a separate pot add 4 tbsp. of oil and 1-2 tbsp. minced garlic. Stir with a wooden spoon for a minute or until the garlic is golden. Add 2 1/2 cups of water, 1 1/2 tsp salt and the rice which has been washed. Stir once and cover. Cook for 20-30 minutes, until grainy. Remove from the heat and separate grains with a large cooking fork.
- Serve with the Aji de Gallina as a side dish. You can give it a special shape with a small mold as in the picture. You can also use a small round pyrex or a tea cup as an alternative mold. Press well and turn upside down. Decorate with parsley leaves.
- Recipe "Cooking with Veronica": cookingwithveronica.com.
Aji de Gallina is a traditional Peruvian spicy creamy chicken stew-like dish. It is served over yellow potatoes, when available. Decorated with boiled eggs and black olives from Peru. Served with a side dish of white rice.
Historians believe aji de gallina is a fusion dish and may include some French cooking techniques. It is considered one of the traditional dishes of Peru.
Aji is a spicy Peruvian pepper. It is similar to chili peppers, but not the same. There are many aji varieties and a whole gama of colors and flavors. Different plates require different types of ajies.
The yellow potatoes (papa amarilla) used on aji de gallina are native to Peru. These are small, yellow and melt quickly. They have a delicious taste and cannot be compared to any other potato. They require less time to cook and are also ideal for mashed potatoes, among many other dishes.
Did you know that potatoes are originally from Peru? The Inca and pre-Inca cultures cultivated them as early as 8,000 years ago. The Spanish brought them to Europe and these soon became one of the favorite staples of many meals in European countries.
There are 3,000 varieties of potatoes in Peru alone.
The International Potato Center (Centro Internacional de la Papa) in Lima, Peru is one of the largest scientific centers that study potatoes, sweet potatoes and yucas. They have a genetic bank with samples of 6,500 different types of wild and cultivated varieties from Peru, Ecuador and Bolivia.
