Creamy Chicken Stew (aji De Gallina)
Creamy Chicken Stew (Aji de Gallina) is a traditional Peruvian dish with a rich and flavorful sauce made from aji amarillo peppers, cheese, and walnuts. This comforting stew is perfect for a cozy dinner on a cold evening.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup evaporated milk
- 1 cup grated parmesan cheese
- 1/2 cup walnuts, finely chopped
- 2 aji amarillo peppers, seeded and blended
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 4 boiled eggs, sliced (for garnish)
- 8 boiled yellow potatoes (for serving)
Instructions
- In a large pot, cook the chicken thighs, onion, and garlic in the chicken broth until the chicken is tender. Remove the chicken and shred it.
- In a blender, combine the evaporated milk, parmesan cheese, walnuts, blended aji amarillo peppers, and turmeric. Blend until smooth.
- Heat the sauce in the pot and add the shredded chicken. Cook for 10 minutes, stirring occasionally. Season with salt and pepper.
- Serve the creamy chicken stew over boiled yellow potatoes, garnished with sliced boiled eggs.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 22g
Supplies
Large pot Blender Knife Cutting board
Tools
Serving plates Serving spoon
Serving suggestions
Serving suggestion: Enjoy the creamy chicken stew with a side of steamed white rice and aji sauce for an authentic Peruvian meal.
Tips & tricks
Tip: Adjust the amount of aji amarillo peppers to control the spiciness of the stew.
Cost
$20