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.
Servings 8 people
Calories 450kcal
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
- 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
- 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
- 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.
Notes
Nutrition is an estimate per serving, calculated from the ingredients.
Nutrition
Calories: 450kcal | Carbohydrates: 27g | Protein: 51g | Fat: 13g