Peruvian Chili Chicken “Aji de gallina” is one of my favorite dishes in Peruvian cuisine. It is a dish that I have shared many times during my travels. This dish is influenced by French cuisine, which inspired Peruvians to mix traditional French sauces with their natural products and create this rich and creamy dish. Although it is called “aji,” the word Spanish for chili, the recipe is not spicy since it is made initially with aji Amarillo (yellow Peruvian chili). As I live in Singapore, and it isn’t easy to find the Aji Amarillo in the supermarkets, I have made an aji sauce, which I use for different Peruvian dishes.
4 Portions
30 minutes of preparation time
30 minutes of cooking time
Ingredients:
- 440gr chicken breast, boiled and shredded (approx. 2 chicken breasts).
- 200 gr red finely diced onion (approx.1 large onion).
- 3 minced garlic.
- 100gr of chili paste (see recipe).
- 2 potatoes cooked and peeled (I am using two pieces of approx 100 gr each).
- 100 gr of peanuts, peeled and roasted without salt (if they are salted rinse them with water to remove the salt).
- 200ml chicken breast broth (from the chicken breasts).
- 150 gr chicken broth (from the chicken breasts to blend the peanuts).
- 2 slices of crustless white bread.
- 2 hard-boiled eggs.
- 1 tablespoon of parsley to garnish.
- 400 gr of cooked rice (as a side dish).
- 6 tablespoons of oil.
- Salt
- Pepper
- Cumin powder
Instructions to make Peruvian Chili Chicken
1. Add 150 ml of chicken broth with the peanuts in a blender and mix until the paste is completely smooth. Set it aside for later.
2. Cook the chicken in water for about 15 minutes.
3. Set the broth aside, you will need it later, and when the chicken is cooled down, shred it into small pieces.
4. Boil the potatoes, peel and cut them, and set them aside.
5. Add the oil to a pan and when it is hot, cook the onions and the garlic until the onions are “translucent” for about 5 minutes at medium heat. Add the salt, pepper, and cumin.
6. Add the chili paste and cook for a few minutes until the whole mix is caramelized.
7. Add the pieces of bread and the 200 ml of chicken broth.
8. Add the peanut paste.
9. Incorporate the chicken and mix well. If the mix is too dry, add a little bit more chicken broth.
10. Serve with the potatoes and garnish with the sliced hard-boiled eggs and parsley.
Serve it with rice as a side dish.
Variations: For a more creamy result, at step 1, add 30 ml (2 tbsp) of milk cream or evaporated milk.
Peruvian Chili Chicken: Ají de gallina.
Ingredients
- 440 gr chicken breast, boiled and shredded (approx. 2 chicken breasts).
- 200 gr red finely diced onion (approx.1 large onion).
- 3 minced garlic.
- 100 gr of chili paste (see recipe).
- 2 potatoes cooked and peeled (I am using two pieces of approx 100 gr each).
- 100 gr of peanuts, peeled and roasted without salt (if they are salted rinse them with water to remove the salt).
- 200 ml chicken breast broth (from the chicken breasts).
- 150 ml chicken broth (from the chicken breasts to blend the peanuts).
- 2 slices of crustless white bread.
- 2 hard-boiled eggs.
- 1 tablespoon of parsley to garnish.
- 400 gr of cooked rice (as a side dish).
- 6 tablespoons of oil.
- Salt
- Pepper
- Cumin powder
Instructions
- Add 150 ml of chicken broth with the peanuts in a blender and mix until the paste is completely smooth. Set it aside for later.
- Cook the chicken in water for about 15 minutes.
- Set the broth aside, you will need it later, and when the chicken is cooled down, shred it into small pieces.
- Boil the potatoes, peel and cut them, and set them aside.
- Add the oil to a pan and when it is hot, cook the onions and the garlic until the onions are “translucent” for about 5 minutes at medium heat. Add the salt, pepper, and cumin.
- Add the chili paste and cook for a few minutes until the whole mix is caramelized.
- Add the pieces of bread and the 200 ml of chicken broth.
- Add the peanut paste.
- Incorporate the chicken and mix well. If the mix is too dry, add a little bit more chicken broth.
- Serve with the potatoes and garnish with the sliced hard-boiled eggs and parsley.Serve it with rice as a side dish.
- Variations: For a more creamy result, at step 1, add 30 ml (2 tbsp) of milk cream or evaporated milk.
Se ve delicioso buena idea de usar el ají rojo porque es muy difícil conseguir el ají amarillo originario de Peru, agregare al menú semanal
Exacto, el ají que uso es éste de la foto, es de Malasia y lo venden en el supermercado. Gracias!
Yummy !!! This is favorite dish of the whole family. I will definitely give it a try improving using other types of chili.