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Peruvian Aji de Gallina Stew with Creamy Spicy Cheese Sauce

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
12 servings
Dinner Peruvian
Peruvian Aji de Gallina Stew with Creamy Spicy Cheese Sauce
Ingredients
  • 2 pounds skinless, bone-in chicken breast halves
  • 1 onion, coarsely chopped
  • 2 carrots, chopped
  • 2 cloves garlic
  • 2 quarts water
  • 1 loaf white bread, crusts removed and cubed
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup walnut pieces
  • 1 teaspoon vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 teaspoons aji amarillo chile paste
  • 2 teaspoons ground turmeric
  • 4 hard-cooked eggs, sliced
  • 1/4 cup kalamata olives, pitted and quartered
Instructions
1
Place chicken breasts, an onion, a carrot, and 2 cloves of garlic in a large saucepan. Pour 2 quarts of water over the ingredients and gradually increase the heat to bring the mixture to a gentle boil. Remove any scum that forms on the surface of the liquid, then cover the saucepan and lower the heat to a low simmer. Allow the chicken to become tender, taking approximately 30 minutes. Transfer the cooked chicken to a plate and let it rest for a while.
2
Next, strain the liquid that remains in the saucepan to create a chicken stock. Discard the vegetables used during cooking.
3
In a blender, combine evaporated milk and 1/2 cup of the chicken stock. Add bread cubes to the blender and blend until you achieve a smooth consistency. Then, add Parmesan cheese and walnuts to the blender and blend until everything is well combined.
4
Shred the cooled chicken into smaller pieces, discarding any bones that may have been present.
5
Heat a large saucepan over medium heat and add some vegetable oil to it. Add minced garlic and cook until the onion has softened and turned translucent, taking around 5 minutes to achieve this. Add shredded chicken and aji amarillo to the saucepan, stirring until everything is well combined. Pour in the bread puree and cook until it's hot, stirring frequently throughout the process.
6
If necessary, add more chicken stock to prevent the mixture from becoming too thick. Add some turmeric for flavor and simmer everything together for 5 more minutes.
7
Serve the dish hot, garnished with slices of hard-coled egg and sprinkled with kalamata olives.