Aji de Gallina is a traditional Peruvian classic served with thin strips of chicken served with a creamy yellow and spicy sauce, made basically with aji Amarillo (yellow peppers), cheese, milk, bread, and walnuts. This appears on page 195 of my novel ‘Love & the Goddess’, as the characters Kate, James and Maria eat in a local restaurant in the centre of Cusco. See also my recipe for Suspiro de Limena; – it appears under the dessert category.
|Category||Meat & Poultry|
|Preparation Time||20 minutes|
|Cooking Time||80 minutes|
(1) Boil the chicken -the water must cover it- with the celery, carrot, bay and salt. Cook until the chicken is fully cooked and tender. Keep the stock (1/2 cup). Strip the chicken.
(2) To another pot, add oil and heat before adding onions to sauté until golden (approx 5mins). Next add garlic, the chilis and the pepper, until the onions get transparent. Add the bread soaked in milk and stir. Add the chicken’s stock. Add a little more milk if sauce looks too thick.
(3)Add the stripped chicken and stir well. Add the salt, pepper and the walnuts.
(4)Put the aji de gallina in the center of a dish and surround it with cooked potatoes (previously cut in halves).
Serve with rice as an accompaniment and decorate with olives, eggs and parsley.
Serve with rice. If you present it in individual dishes, you can serve 2 half potatoes per person, covered by the sauce and decorated with eggs and olives. Sprinkle with Parmesan cheese and black pepper to taste.