Peruvian Chicken, or Aji de Gallina, is thought to have been created by Spanish colonialists who brought ingredients like chicken, walnuts, and peppers to Peru. Over time, Peruvian cooks adapted these ingredients to create their own unique version of the dish, which became known as aji de gallina.
Peruvian Aji Amarillo (yellow pepper) is the star of this dish. The pepper has a slightly fruity flavor and is traditionally used in Peruvian sauces and ceviches. Aji de gallina, a Peruvian national favorite, features shredded chicken bathed in a mildly spicy, creamy, and cheesy yellow pepper sauce. So, Peruvian chicken is both out of this world and familiar at the same time.
Fun Facts about Peruvian Chicken:
- Aji de gallina is often served at celebrations and special occasions.
- The dish is believed to have originated in the city of Lima, and it is often served as a lunch dish in restaurants throughout the city.
- The aji amarillo pepper, which is a key ingredient in the sauce for aji de gallina, is a type of chili pepper that is native to Peru. It has a medium level of heat and a fruity, slightly sweet flavor.
- The sauce for Peruvian chicken is typically made by blending aji amarillo peppers, walnuts, milk, and cheese to create a creamy, spicy sauce.
- In addition to chicken, the dish can also be made with beef or turkey.
- Aji de gallina is often served with boiled potatoes and a side of white rice. It can also be served with slices of hard-boiled egg and black olives.
- In Peru, aji de gallina is often enjoyed with a cold glass of chicha morada, a traditional Peruvian beverage made from purple corn.
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SPECIALTY INGREDIENTS LIST:
Want to try your hand at fresh aji Amarillo paste? Check out this recipe.
Peruvian Creamy Pepper Chicken (Aji de Gallina) Recipe
Ingredients
- 3-5 tbsp Aji amarillo paste (Peruvian yellow pepper paste)
- 1.5 cups Long grain rice
- 13 oz Evaporated milk
- 2 cups Chicken broth
- ½ cup Parmesan cheese (shredded or grated)
- ⅓ cup Walnuts
- ¼ cup Olives (botija or kalamata)
- ½ Onion (chopped)
- 3 cloves Garlic (minced)
- 3 tbsp Olive oil
Proteins:
- 2 cups Shredded chicken
- 2-4 Eggs (optional, hard-boiled and sliced)
Optional:
- 1-2 Potatoes (boiled and sliced)
- Salt (add to taste)
- Pepper (add to taste)
Drink Pairings (optional):
- Pisco sour
- Inca cola
Instructions
Prep Ingredients:
- Shred 2 cups of rotisserie or boiled chicken.
- Finely chop half of a medium onion (about 1/2 cup) and mince the garlic.
- Open the can of evaporated milk.
- Rinse and drain the long-grain rice in a fine sieve or bowl. Tip: you can poke tiny holes and run water though the rice bag until clear.
- (Optional) if adding, boil eggs and potatoes for 15-20 minutes.
Cook the Rice:
- Warm 2 Tbsp. olive oil in a saucepan on medium heat. Add half the minced garlic and fry for a few seconds until brown.
- Add the wet long-grain rice to the pan and stir to mix with the garlic.
- Add 2 cups of chicken broth. Stir well.
- Bring the rice to a boil then turn down the heat to low, cover, and simmer for 15-20 minutes.
- Continue with the recipe while the rice cooks…
Puree the Sauce Base:
- Pour the evaporated milk, 3-5 Tbsp. of aji amarillo (depending on your preferred spice level), and most of the walnuts into a blender. Puree until smooth.
Cook the Aji de Gallina:
- Warm 1 Tbsp. olive oil in a large saucepan over medium. Add chopped onion and cook 3-5 minutes until translucent.
- Add chicken and pureed sauce from step 3. Stir until heated.
- Add the parmesan cheese and a little water, if needed, to keep the sauce from getting too thick.
- Season with salt and pepper and simmer for another 5 minutes.
Check the Rice:
- Turn off the heat, uncover, and fluff the rice with a fork.
Plate & Enjoy!
- Serve garnished with olives and remaining walnuts.
- (Optional) serve with sliced hard-boiled eggs and potatoes.
- Enhance your experience with a Peruvian music playlist (takeoutkit.com/playlists).
- Enjoy your meal! “¡Buen provecho!”
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