Ají de Gallina Recipe
Ají de gallina is a creamy chicken stew with ají amarillo, parmesan, and pecans served over rice, and garnished with hard-cooked egg and olives. This traditional Peruvian dish is not at all difficult to make, and is sure to be a crowd pleaser!
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Ingredients
Ají de Gallina
- 16 ounces cooked and shredded chicken breast - see Ingredients Notes in post
- 4 slices white bread (about 1/2" thick) - see Ingredients Notes in post
- ½ cup non-dairy creamer, half and half, or evaporated milk - see Ingredients Notes in Post
- 2 tablespoons refined coconut, vegetable, or olive oil
- 1 small onion - chopped
- 3 cloves garlic - minced
- ¼ cup pecans - whole or chopped
- 1 teaspoon ground cumin
- ⅓ cup ají amarillo paste - see Ingredient Notes in Post
- ¾ cup chicken broth
- 2 teaspoons oregano leaves - Mexican or Mediterranean
- 1 ounce parmesan cheese - grated*
- sea salt/ fresh ground pepper to taste
Garnishes
- boiled potatoes - traditional see notes
- hard-cooked eggs
- black olives
- cilantro - chopped
Instructions
- Cook and shred the chicken on the stove or in the Instant Pot. If using rotisserie chicken, shred and set aside.
- Hard cook the eggs.
- Add milk/cream to the bread in a bowl. Press bread into the milk so that it absorbs it.
- Add the oil to a deep sauté pan or skillet over medium heat. Add the onion, garlic, and pecans. Cook until onions are transparent (3-5 minutes).
- Add the cumin, (dried oregano leaves if using), and ají amarillo paste. Cook 1-2 minutes, stirring occasionally.
- Whisk in the chicken broth and bring to a boil. Simmer 2-3 minutes.
- If using fresh oregano, add at this time. Add the soaked bread. Using an immersion blender or food processor, blend until very smooth. Add back into the pan if you didn't use an immersion blender.
- Whisk the grated parmesan into the sauce. Bring almost to a boil - but don't boil it. Reduce heat to low.
- Stir in the shredded chicken. Season with sea salt and fresh ground pepper.
- Cover and keep hot until ready to serve.
- To serve: Top rice with the Aji de Gallina. Garnish as desired. Enjoy!
Notes
I'm typically cooking for 2, but I make 4 servings knowing I will have leftovers either for lunch or for the freezer!
If you prefer to use cassava flour (or other thickener), add it with the ground cumin. It needs a little time to cook to lose the raw flour flavor. Then, add the milk/cream with the parmesan at the end.
Macronutrients are an approximation only from MyFitnessPal.com, and DO NOT INCLUDE rice or garnishes!
Nutrition
Calories: 402kcal | Carbohydrates: 19g | Protein: 34g | Fat: 19g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com