Peruvian Creamy Chicken Stew - Aji De Gallina
Aji de Gallina is a popular Peruvian Creole dish, a spicy & creamy chicken stew thickened by nuts and bread.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
To serve
- 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.