Aji de Gallina is a popular Peruvian Creole dish, a spicy & creamy chicken stew thickened by nuts and bread.
- 2 Waitoa Free Range Chicken Breast Fillets
- 3 cups Chicken stock
- 2 tbsp Olivado Avocado Cooking Oil
- 1 Onion diced
- 3 Garlic cloves minced
- ½ tsp Ground cumin
- ½ tsp Turmeric
- 1 tbsp Aji amarillo chilli paste* or fresh chilli paste
- 4 slices of bread crusts removed
- 50 g FreshLife Californian Walnuts lightly toasted and finely chopped
- ⅓ cup Grated parmesan cheese
- ⅔ cup Evaporated milk
- Salt & pepper
- 4 Free Range Eggs hard-boiled
- ⅓ cup Green olives
- Poach the chicken in the stock for 20 minutes or until cooked through. Drain and reserve the cooking liquid. Shred the chicken when cool enough to handle.
- In a pot, heat the oil and sauté onion & garlic until transcurrent. Add spices and chilli paste.
- Place the bread and the reserved chicken liquid in a blender and blend until smooth. Add to the onion mix and cook over low heat stirring for 8-10 minutes until slightly thickened.
- Add the shredded chicken, chopped walnuts and parmesan, then continue cooking until the stew becomes thick & creamy. Just before serving, stir through evaporated milk and season.
- Serve over brown rice, garnish with boiled eggs and green olives.
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