Aji de Gallina is by far my favourite Peruvian dish for two reasons. First reason is that it has a special place in my heart as it was the first dish my husband made me while we were still dating. Second reason is that it is the best comfort food I have eaten besides Makaronia me Kima (Greek Meat Sauce and Spaghetti). The meaty texture of the shredded chicken breast lends well with the creamy and spicy sauce layered with comforting ingredients such as Parmesan cheese, milk and pecans. Best served with simple steamed basmati rice and boiled yellow potatoes.
3 breasts; skin and bone on
2 large onions (1 for the stock and 1 for the sauce)
1 tbsp minced garlic for the sauce and 2 garlic cloves for the stock
1/2 tbsp turmeric
1/2 tbsp cumin
1 tbsp aji paste
1 cups of milk
1 cup bread crumbs
2 cups chicken broth
1/4 cup chopped pecans
1 cup grated Parmesan cheese
1. Boil chicken breasts in water adding 1 onion, 2 garlic cloves, salt and pepper to create the broth. Boil for 30 to 40 minutes. Once the chicken is boiled remove chicken from the pot and reserve broth.
2. When the chicken has cooled down shred well and place in bowl.
3. In a dutch oven brown the diced onions and garlic in canola oil. Saute until onions are soft.
4. Add the turmeric, cumin, aji paste and bread crumbs to create a rue.
5. Slowly add the milk and broth. Stir until combined.
6. Add the shredded chicken and stir well. Simmer for 10 minutes on low heat.
7. Lastly add the pecan and Parmesan cheese.