Peruvian Yellow Chicken Recipe
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. Additionally, the Peruvian yellow sauce can also be used as a dipping sauce for various dishes.
Servings: 4 people
Cost: 35
Equipment
- 1 Vitamix (or blender)
Ingredients
- 3-5 tablespoon 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 Kalamata olives (or botija or olives)
- ½ Onion (chopped)
- 3 cloves Garlic (minced)
- 3 tablespoon Olive oil
Optional:
- 1-2 Potatoes (boiled and sliced)
- Sea salt (add to taste)
- Black pepper (add to taste)
Drink Pairings (optional):
Instructions
Prep Ingredients:
- Shred 2 cups of rotisserie or boiled chicken.2 cups Chicken
- Finely chop half of a medium onion (about ½ cup) and mince the garlic.½ Onion, 3 cloves Garlic
- Open the can of evaporated milk.13 oz 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.1.5 cups Long grain rice
- (Optional) if adding, boil eggs and potatoes for 15-20 minutes.1-2 Potatoes, 2-4 Eggs
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.3 tablespoon Olive oil
- Add the wet long-grain rice to the pan and stir to mix with the garlic.
- Add 2 cups of chicken broth. Stir well.2 cups Chicken broth
- 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.⅓ cup Walnuts, 3-5 tablespoon Aji amarillo paste
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.½ cup Parmesan cheese
- Season with salt and pepper and simmer for another 5 minutes.Sea salt, Black pepper
Check the Rice:
- Turn off the heat, uncover, and fluff the rice with a fork.
Plate & Enjoy!
- Serve garnished with olives and remaining walnuts.¼ cup Kalamata olives
- (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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