Aji de Gallina (Peru)
Serves 4
Ingredients
Method
1 kg. Chicken Breasts
1 Onion, Chopped
2 Garlic Cloves, Minced
2 Aji Amarillo Peppers, Seeded and Chopped
125 g. Walnuts, Ground
125 g. Parmesan Cheese, Grated
4 Slices White Bread
500 ml. Chicken Broth
250 ml. Evaporated Milk
2 tbsp. Vegetable Oil
¼ tsp. Salt to Taste and Pepper
In a large pot, cover the chicken with water, bring to a boil and simmer until cooked through. Remove the chicken, let cool and shred.
Soak the bread in the chicken broth.
Heat the oil in a pan, add the onion, garlic, and peppers, and sauté until the onion is translucent.
Add the soaked bread, ground walnuts, and evaporated milk to the pan. Cook over low heat until thickened.
Add the shredded chicken and Parmesan cheese to the sauce. Season with salt and pepper.
Serve the Aji de Gallina over rice and garnished with olives and boiled egg quarters.