WebHow to Cook Aji de Gallina. Cook the entire chicken breast in a pot of water, without salt or anything. Once ready, put the broth aside for later and let the breast cool. …
Preview
See Also: Share RecipesShow details
Webdirections. Cook potatoes according to directions on package. Meanwhile in a saucepan heat milk and pureed jalapeno or Aji Amarillo paste, stir until smooth. Stir in cheese and …
See Also: Food Recipes, Potato RecipesShow details
WebIn a food processor or blender, add the bread cubes, evaporated milk and 1/2 cup broth. Process until smooth. Add the Parmesan and walnuts and process again until the …
See Also: Food RecipesShow details
Keyword: how to make aji de gallina, Peruvian dishes with chicken Fill a medium pot with sufficient water to cover the chicken breast and bring to the boil. Cook the chicken for about 25 minutes over medium heat. Remove from the pot and once it’s cool enough, shred the breast. Set aside.
This Healthier Ají de Gallina, based on a signature Peruvian dish, packs all the flavor of a traditional recipe without the white bread and canned evaporated milk. It's comforting, creamy, and gluten free!
Aji de gallina can be easily reheated. If you have leftover rice and potatoes (sliced) as well, add them to the sauce and reheat everything together. You might want to add a small amount of chicken stock or water when you reheat the sauce together with the rice and/or potatoes.
Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently.