Aji de Gallina
A Peruvian chicken dish made with shredded chicken cooked in a creamy aji amarillo pepper sauce, served with rice and boiled potatoes.
Ingredients
- ●1 pound Peruvian chicken breastboneless and skinless
- ●2 Aji amarillo peppersdried
- ●2 cups Gallina chicken brothhomemade or store-bought
- ●2 tablespoons Unsalted buttersoftened
- ●1 cup Peruvian crema (or substitute with heavy cream)
- ●1/4 cup Fresh cilantrochopped
- ●1 pound Gallina chicken breast shreddedcooked and cooled
- ●2 cups White ricecooked
- ●2 medium Boiled potatoespeeled and diced
Instructions
- 1
1. In a large pot, combine the chicken broth and dried aji amarillo peppers.
- 2
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
- 3
3. Remove the pot from the heat and let it steep for 10 minutes.
- 4
4. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
- 5
5. In a large skillet, melt the butter over medium heat.
- 6
6. Add the shredded chicken and cook, stirring occasionally, until heated through.
- 7
7. Stir in the crema and cook for 2-3 minutes, until the sauce has thickened slightly.
- 8
8. Season with salt and pepper to taste.
- 9
9. Serve the chicken and sauce over white rice and boiled potatoes.
- 10
10. Garnish with chopped cilantro and serve immediately.