Ají de Gallina - Creamy Peruvian Hen Stew
A traditional Peruvian chicken stew featuring a vibrant, creamy sauce made from milk-soaked bread and aji amarillo peppers. It comes together quickly for a comforting, mildly spicy meal.
Servings 4 people
Equipment
- Pot
Ingredients
- 3 tbsp Vegetable Oil
- 1 Whole Chicken/hen breast cooked & pulled
- 1 Red onion chopped
- 2 Garlic Cloves crushed
- 4 Ají Amarillos No seeds
- 1 1/4 cups of Chicken broth
- 1 cup of Milk
- 4 slices of bread
- 1/4 cup of Parmesan Cheese optional
- Salt and pepper
Serve with
- Kalamata Olives
- 4 Potatoes cooked
- 4 Hard Boiled Eggs
- 1/4 cup Parsley chopped
To Cook the Chicken
- 2 Bay leafs
- 1 tbsp Peppercorns
- 1 tbsp Salt
Instructions
To Cook the chicken/hen
- Add the chicken/hen to a pot with salt, pepper, and bay leaf, let it cook until tender, then set aside and shred it.
- Soak your bread in milk and let it sit for at least 5 min
- In a hot pan add some 3 tablespoons of vegetable oil, and cook onions, garlic, and "Ají Amarillos until they are really tender for at least 7- 12 min, we want to overcook the onions so they can balance the heat of the “Ají amarillo”.
- Once its cooked add the mix to a blender along with milk, bread and some of the chicken broth then blend until smooth.Transfer that to a pan add the rest of the chicken broth , shredded chicken, salt , pepper and let it boil for at least 3 min , stir constantly, the bread with thick the sauce.
- Once its thick you can add some Parmesan cheese , to boost the flavor this is completely optional
- Serve this dish with cooked potatoes, hard boiled eggs, Olives and some parsley on top
Video
Notes
You can replace the Ají Amarillo for 3 tablespoons of “Aji Amarillo paste” and 1 Orange bell pepper
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