Aji de gallina

A popular Peruvian dish of chicken in a mildly spicy creamy sauce thickened with breadcrumbs and ground nuts. Serve with rice and/or boiled potatoes.


Preparation method

  1. Place the chicken in a saucepan, add just enough boiling water to cover, then bring to the boil and simmer for 8-10 minutes, or until opaque and cooked through. Remove from the water and set aside on a plate to cool, reserve the cooking liquor. When cool enough to handle, shred the chicken.

  2. Meanwhile, soak the breadcrumbs in the milk.

  3. Heat the oil in a large frying pan over a medium-high heat and fry the onion for 7-8 minutes, or until softened and golden. Add the garlic and chilli and fry for a further minute until fragrant. Stir in the paprika, turmeric and seasoning and fry for a minute, adding a little more oil if the mixture looks dry.

  4. Add the shredded chicken and stir to coat in the spices for a minute, then pour in the soaked breadcrumbs and milk. Add 200ml of the reserved stock, bring to a boil then lower the heat and simmer gently for five minutes. Stir in the nuts and simmer for a further 5 minutes, or until the sauce is rich and creamy, adding a little more stock if it gets too thick.

  5. Stir in the parmesan, season to taste with salt and freshly ground black pepper.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 2

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