Peruvian Aji de Gallina

Ingredients

• 4 cooked chicken breasts, shredded
• 4 slices white bread, crusts off
• 250ml milk
• 3 tbsp aji amarillo paste (yellow chilli)
• 1 onion, chopped
• 4 garlic cloves
• 50g walnuts
• 50g parmesan, grated
• 3 tbsp oil
• Salt and pepper
• Boiled potatoes, rice, black olives, hard-boiled eggs to serve

Instructions

1. Soak the bread in milk.
2. Soften onion and garlic in oil; add aji amarillo and cook 3 minutes.
3. Blend soaked bread, the onion mixture, walnuts and a little chicken stock into a smooth sauce.
4. Return to the pan; add the shredded chicken and parmesan.
5. Simmer gently 10 minutes; loosen with stock if needed.
6. Serve over boiled potatoes with rice, olives and egg.

Serving suggestions

• Traditional plating: potato, sauce, rice, olive and egg garnish.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions