Aji de Gallina is a Peruvian dish prepared with chicken cooked together with yellow chili peppers, walnuts, spices, garlic, and turmeric then served with boiled eggs, black olives and rice.
- 700 g pre boiled chicken meat (preferably thigh meat), flaked
- 2 pcs medium potatoes
- 1 large yellow capsicum, roughly chopped
- 3 tbsp walnuts, chopped
- 3 tbsp grated Parmesan cheese
- 3 cups chicken stock, from boiling chicken
- 1 birds eye chilli
- 4 slices white bread, edges removed
- 3/4 cup evaporated milk
- 4 cloves garlic, minced
- 1 onion, finely chopped
- hard-boiled eggs, to garnish
- black olives, to garnish
- Boil potatoes in 3 cups of water and 2 tbsp salt until tender. Let it cool and cut in quarters. Set it aside.
- In a large bowl soak bread in evaporated milk, set it aside.
- In a blender puree together yellow capsicum, birds eye chilli and 2 tbsp oil until smooth. Remove from blender then set it aside.
- In a large pan add oil then sauté garlic and onions, cook until onions are soft.
- Pour the pureed capsicum then continue to cook for 2 minutes in low heat.
- In the same blender combine evaporated milk and bread mixture, add the nuts, Parmesan cheese and sautéed capsicum and onions. Puree until smooth. Set it aside.
- Return the pureed mixture into the pan then add the chicken stock, bring to a boil then simmer for 5 minutes in medium heat.
- Add the flaked chicken and continue to cook for 5 minutes. Add water if the sauce is too thick for your preference.
- Season with salt then serve with rice, garnished with the yellow potatoes, hard-boiled egg and black olives.
The original dish uses yellow aji peppers which I can’t find here in New Zealand so to get that flavour the best next available thing for me to use is yellow capsicum and birds eye chilli combination