Tuesday, September 4, 2018

Aji de Gallina (Peruvian Chicken Stew)

I’ve been meaning to write up this recipe for quite some time. Probably because it is one of our favorites and because this dish is the first Peruvian dish I’ve ever made for my husband, I’ve taken it for granted. But Ají de Gallina, or “Hen Chili” with its spicy, creamy yellow gravy, should never be taken for granted. It’s just that delicious and remarkable. Not to mention unlike other chicken in gravy dishes, in that the gravy is thinner yet rich and satisfying.

This is an excellent dish to add to your menu as we head into fall. It is hearty, warming and easy to throw together. The key ingredient, Aji Amarillo paste can be obtained online and one jar will last through at least 20 preparations of this delicious stew (link included below). Although this isn’t a difficult dish it is nevertheless a dish you make for someone you love. Give it a try. It is sure to become a family favorite.

This recipe has been adapted from my husband's Aunt's excellent dish.

Ají de Gallina



Serves 8 (or 4 with leftovers)


3 1/4 lbs bone in skin on chicken legs & thighs
3 Tbsp Aji Amarillo Paste
4 cups low sodium chicken broth
1 bay leaf
1 large yellow onion, quartered
10 whole black peppercorns
10 oz potatoes, peeled & cut into large chunks
1 cup milk
2 slices stale white bread
4 cloves garlic, chopped
Salt to taste

Garnish:
8 hard boiled eggs, sliced
Minced green olives
Whole cilantro leaves

Method:

In a dutch oven or other heavy bottom large pot, place onions, potatoes & garlic in a single layer. Place chicken over it in a single layer. Add stock, then (if needed) up to 2 cups water to cover. Sprinkle peppercorns and add aji paste, bay leaf and a small pinch of salt. Bring to a boil, then reduce to a simmer and simmer uncovered for 90 minutes, or until chicken is fall off the bone tender.

Meanwhile, cut crusts off of bread and pulse in the food processor until the consistency is fine.

When the chicken has about 30 minutes left, combine milk and bread crumbs in a bowl and set aside to soak.



When the 90 minutes’ simmer time is up, take chicken off of the heat and strain 3 - 4 cups of the resulting broth and add to a heavy bottomed saucepan. Bring to a gentle simmer. Slowly incorporate milk/bread crumb mixture until sauce begins to thicken. Remove from heat. To serve, scoop chicken and potatoes out of broth and ladle generously with sauce. Top with boiled egg slices (approx 3/4 egg per serving) and sprinkle with minced olives and whole cilantro. Serve with rice.

Aji paste can be purchased here: https://www.amazon.com/Incas-Food-Aji-Amarillo-Paste/dp/B003G52K5E/ref=sr_1_1_sspa?ie=UTF8&qid=1536109978&sr=8-1-spons&keywords=aji%2Bamarillo%2Bpaste&smid=A2JUE5HOAY6SX0&th=1

1 comment:

  1. I'm really excited about trying this recipe, Joy! I love the colour of the sauce.

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