Name: "Ají Relleno de Ají de Gallina"
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/2 Hen or Chicken breast (boiled and shredded ); 3 tbsp Vegetable Oil (a tablespoon extra for the peppers ); 4 Garlic cloves (minced ); 1 Onion (red or white) (diced ); 2 tbsp Ají Amarillo paste; 1/2 cup Evaporated Milk; 3 loafs White Bread (corners removed and chopped); 1/4 cup Mozarella cheese (Shredded (optional)); 1/8 cup Wallnuts (chopped (optional)); 2 cups Chicken Stock (more if needed ); 12 "Ajíes Amarillos" or any other mild-spicy pepper (remove seeds without cutting it in two); 1/8 cup Breadcrumbs; 1/8 cup Parmesan; Salt & Pepper; Hard-boiled eggs; Walnuts; Arugula; Kalamata Olives

"Ají Relleno de Ají de Gallina"

Peruvian peppers stuff wtih chicken creamy spicy stew

Course Entrée

Cuisine peruvian

Keyword aji de gallina, ajies rellenos

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings people

Author Brandon Castillo

Ingredients

1/2 Hen or Chicken breast boiled and shredded
3 tbsp Vegetable Oil a tablespoon extra for the peppers
4 Garlic cloves minced
1 Onion (red or white) diced
2 tbsp Ají Amarillo paste
1/2 cup Evaporated Milk
3 loafs White Bread corners removed and chopped
1/4 cup Mozarella cheese Shredded (optional)
1/8 cup Wallnuts chopped (optional)
2 cups Chicken Stock more if needed
12 "Ajíes Amarillos" or any other mild-spicy pepper remove seeds without cutting it in two
1/8 cup Breadcrumbs
1/8 cup Parmesan
Salt & Pepper

Serve with

Hard-boiled eggs
Walnuts
Arugula
Kalamata Olives

Instructions

Ají de Gallina - Filling

In a pot add oil, start sweating onions, garlic, ají Amarillo paste, let it cook until the onions are caramelized, if it starts drying add a bit of chicken stock. once it is cooked process it with evaporated milk, white bread and just enough chicken stock to make it easier to process.
Add the mix back to a pot, add mozzarella, walnuts, chicken stock, and simmer, add salt, pepper as needed, bread should thick the stew, add shredded chicken give a good stir and let it cool.

Stuffing the Ajies

While the stew is cooling, let's work on the "Ajies" or Peppers, make a cut on the center without cutting in in half, the cut has to be big enough to remove the seeds (see pic for reference)
Rub your peppers with a tablespoon of oil, then salt your peppers, put the "Ají de Gallina" on a piping bag, and stuff your peppers. sprinkle some bread and parmesan on top.
Bake at 350F/180C for 10 min then on a broiler bake for another 5-7 or until the top gets gold