Aji de Gallina Delicioso: Creamy Peruvian Chicken Stew with Yellow Potatoes and Botija Olives
J
Jimmy
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Let's make Aji de Gallina! This creamy Peruvian chicken stew is comforting and flavorful. Start by boiling the chicken (1.5 lbs) and reserving the broth. While that's going, soak bread (4 slices) in evaporated milk (0.5 cup). Then, sauté onion, garlic, and aji amarillo paste. Blend the bread mixture into the aromatic base with chicken broth. Simmer with shredded chicken and yellow potatoes (1.5 lbs) until tender, about 25 minutes. Finish with Parmesan cheese and olives. Total time: ~1 hour. Enjoy!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken breast
- 1/2 cup evaporated milk
- 1/4 cup grated Parmesan cheese
Fresh Produce & Herbs
- 1 whole yellow onion
- 1 1/2 pounds yellow potato
- 1/2 cup Botija olive
- 2 sprigs fresh parsley
Seasonings & Spices
- 2 cloves garlic
- 2 tablespoons aji amarillo paste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Pantry Items
- 1 cup chicken broth
- 4 slices white bread
- 1/4 cup vegetable oil
- 1/4 cup walnut
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