Aji De Gallina (June,1997) Recipe

Name: Aji De Gallina (June,1997) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb Chicken; 1/4 c. Oil, half oil half olive; 1/4 lb Walnuts, grnd; 2 tsp Garlic, g; 2 x Chili or possibly dedo de moca, sliced; 4 x Bread slices; 1 can Evaporated lowfat milk; 4 ounce Parmesan cheese, grated; 1 lrg Onion, finely minced Salt and pepper to taste; 6 x Potatoes Olives, hard boiled Large eggs, optional Boiled rice, sufficient for 8 servings; 4 c. Chicken broth, cooled; 1 Tbsp. Saffron (nacional), or possibly 1 tsp. Saffron threads

Servings: persons

4 lb Chicken
1/4 c. Oil, half oil half olive
1/4 lb Walnuts, grnd
2 tsp Garlic, g
2 x Chili or possibly dedo de moca, sliced
4 x Bread slices
1 can Evaporated lowfat milk
4 ounce Parmesan cheese, grated
1 lrg Onion, finely minced Salt and pepper to taste
6 x Potatoes Olives, hard boiled Large eggs, optional Boiled rice, sufficient for 8 servings
4 c. Chicken broth, cooled
1 Tbsp. Saffron (nacional), or possibly 1 tsp. Saffron threads

1
1.Boil chicken in broth.
2
2.
3
Bone and break into bite size pcs.
4
3.
5
In a saucepan, heat oil and fry onion, garlic, and chili peppers and saffron.
6
Salt and pepper to taste.
7
Fry till golden brown.
8
4.
9
Add in bread, soaked in 2 c. chicken broth.
10
Put it all in blender or possibly food processor with the broth.
11
5.Tranfer back to saucepan and cook slowly for 10 min stirring to thicken.
12
; then add in minced nuts, grated cheese, and chicken.
13
6.
14
Cook till it looks like a thick cream.
15
7 .Stir in evaporated lowfat milk and cook another 5 - 10 min.
16
8.. Decorate with halved potatoes, Large eggs quartered lengthwise, and olives.
17
Serve with boiled rice.
18
NOTES : This is my favorite Peruvian recipe.

1773

kcal

Calories

Fat

Carbs

236

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lb Chicken, 1/4 c. Oil, half oil half olive, 1/4 lb Walnuts, grnd, 2 tsp Garlic, g, and more.

Yes, Aji De Gallina (June,1997) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!