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Aji de Galina: Peruvian Chicken Chili

My Aji de Galina: Peruvian Chicken Chili with a Gluten-Free Twist is such a satisfying dish. Its humble appearance does not do justice to its taste.

Course dinner, Gluten free
Cuisine Gluten free, Peruvian Food, Peruvian Recipe, stew
Keyword dinner, entertaining, gluten free, Peruvian food, Peruvian recipe, stew
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Author Peter

Ingredients

Prepping Chicken

  • 6 - 8 Whole Chicken breasts
  • 4 Cups water or chicken stock reserve a cup of the stock
  • 1 Whole Onion halved
  • 2 Whole Carrots rough chop
  • 2 Cloves Garlic lightly smashed

Gluten-free Bread thickener

  • 1 Loaf gluten-free bread crust removed
  • 12 Ounces Evaporated milk
  • 1/2 Cup Chicken stock
  • 1/2 Cup Parmesan cheese

Making the Aji de Galina

  • 1 - 2 Tsp Vegetable oil
  • 1 Whole Onion chopped
  • 2 Cloves Garlic minced
  • 1 Tbsp Aji amarillo paste
  • 2 Tsp Turmeric
  • 1/4 Cup Black olives
  • 1/2 Whole Red onion pickled

Instructions

Prepping Chicken

  1. In a pressure cooker, add all the ingredients to the pot and set for 45 minutes. When done, release the pressure. Once cool enough to handle, remove the chicken and reserve a cup of the stock. Shred the chicken and set aside.

Gluten-free Bread thickener

  1. Pour the evaporated milk and half a cup of the reserved chicken stock into a bowl with the bread and soak until well absorbed. Now add to a blender and blend until smooth. Finish, by adding in the parmesan cheese and blend once more. Set aside.

Making the Aji De Galina: Peruvian Chicken Chili

  1. Heat the vegetable oil in a Dutch oven. Once shimmering, adding in the garlic and vegetables and sauté for 4 - 5 minutes. Next, add in the shredded chicken and the aji amarillo paste. Cook for 2 - 3 minutes mixing well. Next comes the bread mixture. Stir frequently make sure everything is well mixed. If the mixture gets dry, and in some stock. You are trying to maintain a loose texture. Season with the turmeric and cook for 5 more minutes.

    Serve with black olives, red onions and hard boiled eggs if you desire.