Peruvian Spicy Chicken (aji De Gallina)
Peruvian Spicy Chicken, also known as Aji de Gallina, is a delicious and comforting dish that combines Peruvian and Chinese flavors. This creamy and spicy chicken stew is perfect for a cozy dinner or a special occasion.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 aji amarillo peppers, seeded and diced
- 1 cup chicken broth
- 1 cup evaporated milk
- 1 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup walnuts, chopped
- 4 hard-boiled eggs, sliced
- 4 boiled yellow potatoes, sliced
- 1/4 cup vegetable oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the diced aji amarillo peppers and cook for a few minutes until fragrant.
- Add the chicken thighs to the pot and cook until browned on all sides.
- Pour in the chicken broth and simmer for 20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot and add the evaporated milk, bread crumbs, grated parmesan cheese, and chopped walnuts. Stir well to combine.
- Simmer the mixture for 10 minutes until it thickens into a creamy sauce. Season with salt and pepper to taste.
- To serve, place a portion of the creamy chicken over sliced boiled potatoes and garnish with hard-boiled egg slices.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Cutting board Knife Measuring cups and spoons Wooden spoon
Tools
Forks for shredding chicken
Serving suggestions
Serve the Peruvian Spicy Chicken with a side of steamed rice and aji sauce for an authentic Peruvian-Chinese meal.
Tips & tricks
For an extra kick of heat, add more aji amarillo peppers or a splash of hot sauce to the creamy chicken sauce.
Cost
$20