Aji De Gallina Creamy Peruvian Chicken Stew
Recipe Introduction: A Taste of Peru in Your Kitchen
Ever find yourself craving something creamy, comforting, and just a little bit different? Then, let me introduce you to Aji de Gallina , a classic Peruvian Chicken Stew that will knock your socks off.
Honestly, it's Peruvian Comfort Food at its finest. Trust me, this creamy chicken recipe is where it's at!.
Quick Hook: Discover Peruvian Comfort Food
Are you ready for an unforgettable flavour explosion? Aji de Gallina , a creamy, slightly spicy Peruvian Chicken dish, is about to become your new favourite.
This Aji Amarillo Chicken Recipe is creamy, rich, and has that little kick.
Brief Overview: From Peru to Your Plate
Comida Peruana is known for its vibrant flavours, and this Aji de Gallina is no exception. This is a traditional Cocina Peruana dish.
Think of it like a hug in a bowl!. It is a pretty simple dish. The level of difficulty is medium.
It takes about 1 hour and 10 minutes to prepare. This recipe makes 6 generous servings. Share it with friends, or keep the leftovers all to yourself.
No judgement here!
Main Benefits: Flavor and Feel Good Vibes
What makes this dish so special? Well, besides the incredible taste, it boasts aji amarillo , which is a good source of vitamins A and C.
It's the kind of dish that just makes you feel good. Serve it up on a chilly evening, for a casual get-together, or whenever you need a taste of Peruvian Comfort Food .
It is a Spicy Chicken Stew Recipe that will leave you wanting more.
The secret ingredient is the Aji Amarillo Paste . You can usually find it at latin grocery stores or online. Now, let's dive into the ingredients you'll need to whip up this amazing dish.
Ingredients & Equipment: Let's Get This Peruvian Fiesta Started!
Alright, let's dive into what you'll need for this amazing aji de gallina . This comida peruana is all about fresh ingredients and a few key flavors.
Don't worry, even if you're not a pro, this aji amarillo chicken recipe is totally doable. Honestly, if I can do it, anyone can.
Main Ingredients: The Heart of Our Peruvian Chicken Stew
These are the stars of the show. Getting the right stuff makes all the difference, you know? This is where the deliciousness starts!
- Chicken: 1.5 lbs (680g) boneless, skinless chicken thighs. Quality is key here. Go for organic or free range if you can.
- Olive Oil: 1 tbsp (15ml) . Just regular olive oil will do!
- Salt: 1 tsp (5g) . Sea salt is my go-to, but any salt works.
- Black Pepper: ½ tsp (2.5g) . Freshly ground is always better.
- Onion: 1 medium yellow onion, roughly chopped (about 1 cup ).
- Garlic: 2 cloves , minced. Don't skimp on the garlic!
- Chicken Broth: 4 cups (950ml) , low sodium preferred.
- Vegetable Oil: 1/4 cup (56g) .
- Aji Amarillo Paste: 2 tbsp (30ml) . This is THE thing! If you can't find it, get it online. It makes this creamy chicken recipe pop.
- Turmeric: 1 tsp (5g) , ground.
- Cumin: 1/2 tsp (2.5g) , ground.
- Walnuts: ½ cup (50g) , toasted. Toasting them brings out the flavour.
- White Bread: 4 slices , crusts removed, soaked in ½ cup milk .
- Evaporated Milk: ½ cup (120ml) .
- Queso Fresco: 4 oz (115g) , crumbled. Feta is a good sub.
- Cooked White Rice: For serving.
- Hard Boiled Eggs: For garnish.
- Black Olives: For garnish.
- Fresh Parsley: For garnish.
Seasoning Notes: Spice Up Your Life (and Your Chicken)
This Peruvian comfort food wouldn't be the same without the right spices. This is all about adding those Peruvian flavors.
- Aji Amarillo & Cumin: This combo is the heart and soul. It's the kind of spicy chicken stew recipe that gives it that Peruvian vibe.
- Turmeric: Adds warmth and a beautiful colour. It also helps with the Aji Amarillo Paste Recipe .
- Aromatics: The garlic and onion are non-negotiable. They build the base flavour. If you can't find aji amarillo paste, try blending yellow bell peppers and a touch of habanero (use cautiously!).
Equipment Needed: Keep It Simple
You don't need a fancy kitchen to make magic. Most of this is probably already in your cupboards.
- Dutch Oven: This is your best friend for simmering the stew. A large, heavy bottomed pot will also work.
- Blender or Food Processor: For that super smooth sauce.
- Large Skillet: For sauteing the aromatics.
- Cutting Board & Knives: Obvious, but important!
Honestly, the most important thing is that aji de gallina has the proper taste and the right set of equipment to prepare it. You got this!
Let's Cook Up Some Aji de Gallina , Shall We?
Honestly, have you ever tried Comida Peruana ? If not, buckle up, buttercup! We're diving headfirst into the world of Cocina Peruana with a dish that's basically a hug in a bowl: Aji de Gallina .
It's like the Peruvian Chicken version of comfort food and will leave you wanting more. This Peruvian Chicken Stew is surprisingly easy once you get the hang of it.
You know, the kind of dish that makes you feel like a total rockstar in the kitchen!
Mise en Place, My Friends!
Before we even think about turning on the stove, let's get our ducks in a row. "Mise en place" is just a fancy way of saying "get everything ready".
Chop your onion, mince your garlic, and measure out your spices. Seriously, this saves so much time. It prevents that oh my gosh moment when you realize you forgot an ingredient halfway through.
Speaking of ingredients, that aji amarillo paste is key, the essence of the Aji Amarillo Chicken Recipe . You might need a cheeky trip to a specialist shop, but trust me, it's worth it.
The Aji de Gallina Cooking Method: Let's Do This!
Here is a basic guide to follow:
- Brown the Chicken: Season your chicken thighs with salt and pepper. Sear them in a hot Dutch oven with olive oil until golden brown. Don't overcrowd the pot! I have to tell you, do it in batches if you have to.
- Sauté Aromatics: Add your chopped onion and minced garlic to the pot. Sauté until softened. About 5 minutes , I would say.
- Build the Base: Stir in your aji amarillo paste, turmeric, and cumin. Cook for another minute , stirring constantly.
- Blend It All: In a blender, combine your sautéed mixture, toasted walnuts, milk soaked bread, evaporated milk, and queso fresco. Blend until smooth, adding chicken broth to thin if needed.
- Simmer and Serve: Pour the blended sauce back into the Dutch oven with the remaining chicken broth. Add the shredded chicken and simmer for 10- 15 minutes . Serve over rice, garnished with eggs, olives, and parsley. It makes a fabulous Creamy Chicken Recipe that you'll love for years to come.
A Pro's Hot Takes
Here are a few secrets to elevate your Spicy Chicken Stew Recipe . Firstly, toast those walnuts! It brings out their nutty flavor.
Also, don't skimp on the aji amarillo paste. It's the soul of this dish. Now, a common mistake is not soaking the bread enough.
Make sure it's good and soggy so it blends smoothly. If you're feeling ambitious, you can make the sauce a day ahead.
It's an excellent Peruvian Comfort Food . The flavors just get better overnight.
Recipe Notes: Nailing Your Aji de Gallina
Okay, so you’re ready to tackle this Aji de Gallina , aka Peruvian Chicken Stew ? Awesome! Trust me, it's easier than it looks.
And totally worth it for that authentic comida peruana flavor. Before you dive in, let's chat about some key points to make sure your creamy chicken recipe turns out perfectly.
It’s all about those little tweaks, you know?
Plating Like a Pro: Serving Suggestions
Presentation is key, right? Don't just slop it on a plate. Make it look delicious! I like to pile the aji de gallina high over fluffy white rice.
Then, arrange those hard boiled egg quarters artfully. A sprinkle of fresh parsley and a few black olive halves? Chef's kiss! Seriously, it elevates the whole experience.
Think about a refreshing chicha morada on the side. It will cut through the richness of the Peruvian comfort food like a dream.
Leftover Love: Storage Tips
Got leftovers? Lucky you! This Peruvian Chicken tastes even better the next day. Just pop it into an airtight container and into the fridge.
It'll happily hang out there for 3-4 days . If you're planning for the long haul, freezing is an option. Just be aware that the sauce might separate a bit upon thawing.
Reheating is a breeze. Just microwave it or gently warm it in a saucepan over medium low heat. Remember to stir frequently.
Add a splash of broth if it seems too thick.
Remix Time: Variations
Fancy a twist? You got it! For a vegan version of this classic cocina peruana , swap out the chicken for chickpeas or mushrooms.
Use vegetable broth instead of chicken broth. Also, consider plant based milk and nutritional yeast. This creates that cheesy flavor we all love.
Feeling brave? Add a pinch of cayenne for that spicy chicken stew recipe . Or, swap out the walnuts for almonds if you have a nut allergy.
Goodness Inside: Nutrition Basics
Let's be real, this Aji Amarillo Chicken Recipe is decadent. But hey, everything in moderation, right? It's packed with protein from the chicken and walnuts.
And those aji amarillo peppers offer a boost of Vitamin C. Each serving is approximately 450 calories, 35g protein, 25g fat, and 20g carbohydrates.
Remember, these are just estimates. Enjoy every delicious bite!
Seriously, though, this aji de gallina is a real crowd pleaser. Don’t be intimidated! Give it a go and you'll be whipping up Peruvian comfort food like a pro in no time.
You’ve got this!
Frequently Asked Questions
What exactly is Aji de Gallina? Is it like chicken noodle soup's cooler cousin?
Think of Aji de Gallina as a creamy, flavor packed Peruvian chicken stew. It's made with shredded chicken simmered in a sauce of aji amarillo peppers, walnuts, cheese, and bread. It's definitely a step up from chicken noodle soup in terms of flavor complexity and richness more like chicken a la king's globe trotting, spice loving friend!
I'm not great with spice. How hot is Aji de Gallina, and can I control the heat?
The spice level of Aji de Gallina is generally mild to medium, depending on the aji amarillo paste used. The beauty of making it yourself is that you can totally control the heat! Start with a smaller amount of the paste, taste, and then add more to your liking like Goldilocks with chilli peppers.
I can't find aji amarillo paste anywhere! What's a good substitute for making Aji de Gallina?
Finding aji amarillo paste can be tricky, like trying to find decent Marmite outside the UK! If you can't find it, a good (but not perfect) substitute is a combination of yellow bell pepper (roasted for sweetness) and a small amount of scotch bonnet pepper (use sparingly!).
Alternatively, you might find it online on sites like Amazon.
Can I make Aji de Gallina ahead of time? I'm planning a dinner party.
Absolutely! In fact, Aji de Gallina often tastes even better the next day, like a good Sunday roast. The flavors meld together beautifully overnight. Just store it in an airtight container in the fridge, and gently reheat it on the stovetop before serving. You could even make it a day or two in advance to save time.
How long does Aji de Gallina last in the fridge, and can I freeze it?
Properly stored in an airtight container, Aji de Gallina will last for 3-4 days in the fridge, giving you a good window to enjoy any leftovers. Freezing is also an option, although the sauce's texture might change slightly upon thawing due to the dairy content; it may appear grainy.
It is best to consume within 2-3 months for optimal quality.
I'm catering for a guest with a nut allergy. Can I make Aji de Gallina without walnuts?
Yes, you can certainly make Aji de Gallina without walnuts! The walnuts add richness and texture, but the dish will still be delicious without them. You can try substituting the walnuts with an equal amount of sunflower seeds for a similar texture, or simply omit them entirely.
Be sure to check all your other ingredients to ensure they are nut-free as well.
Aji De Gallina Creamy Peruvian Chicken Stew
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 25g |
| Fiber | 0g |
