Aji de Gallina is a rich, creamy Peruvian chicken stew made with a vibrant yellow sauce based on Aji Amarillo (Peruvian yellow chili), ground walnuts, parmesan cheese, and bread (used as a thickener). It is traditionally served over rice and boiled potatoes.

Prep Time	Cook Time	Serves
20 minutes	40 minutes	4

Part A: Ingredients

• Chicken: 1.5 lbs Cooked Chicken Breast (shredded), 2 cups Chicken Broth (reserved from cooking chicken).
• Sauce Base: 1 medium Onion (diced), 3 cloves Garlic (minced), 1/2 cup Ground Walnuts or Pecans.
• Thickener/Flavor: 4 slices Sandwich Bread (crusts removed, soaked in 1/2 cup milk), 3 Tbsp Aji Amarillo Paste (crucial ingredient), 1/4 cup Parmesan Cheese (grated), 1/2 cup Evaporated Milk or Cream.
• Serve: Boiled Sliced Potatoes, White Rice, Hard-Boiled Eggs, Olives.

Part B: Instructions

Step 1: Prepare the Base

1. Soak the sandwich bread slices in $1/2$ cup of milk until soft.
2. In a pan, heat 1 Tbsp of oil. Add the diced onion and cook until translucent. Add the minced garlic and cook for 1 minute.

Step 2: Build the Sauce

1. Stir in the Aji Amarillo Paste and cook for 3 minutes.
2. In a blender, combine the onion/garlic mixture, the soaked bread/milk mixture, and the ground nuts. Blend until completely smooth.

Step 3: Simmer the Stew

1. Pour the sauce mixture back into the pot. Add the 2 cups of chicken broth. Bring to a simmer.
2. Stir in the shredded chicken and the grated Parmesan cheese. Simmer for 10-15 minutes, stirring frequently, until the sauce thickens.
3. Stir in the evaporated milk or cream. Taste and add salt if needed (Parmesan provides a lot of salt).

Step 4: Serve

• Serve the Aji de Gallina immediately, spooned over boiled, sliced white potatoes and a mound of white rice. Garnish with black olive halves and sliced hard-boiled eggs.