Aji de Gallina Recipe - Great British Chefs

Name: Aji de Gallina Recipe - Great British Chefs
Total time: 70 min
Ingredients: 600g of chicken breast; 600ml of chicken stock; 40ml of oil; 1 large onion, finely diced; 4 garlic cloves, large, minced; 1 pinch of ground cumin, large; 1 pinch of turmeric, large; 2 aji amarillo chillies, seeds and filaments removed, or aji paste (1 tbsp) – If you can’t find fresh or paste, use dry aji mirasol, which is in essence dried aji amarillo; 5 slices of bread, crusts removed, or 6 cream crackers; 60g of walnuts, or pecans, toasted and roughly ground; 50g of Parmesan, grated; 170ml of evaporated milk; salt; pepper; 4 eggs, hard-boiled; 60g of olives; 4 potatoes, peeled and boiled; brown rice, cooked according to preference

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Rosana shares her Peruvian Creole Aji de Gallina recipe, a spicy, creamy, comforting chicken stew flavoured with aji Amarillo chillies.

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Ingredients

600g of chicken breast
600ml of chicken stock
40ml of oil
1 large onion, finely diced
4 garlic cloves, large, minced
1 pinch of ground cumin, large
1 pinch of turmeric, large
2 aji amarillo chillies, seeds and filaments removed, or aji paste (1 tbsp) – If you can’t find fresh or paste, use dry aji mirasol, which is in essence dried aji amarillo
5 slices of bread, crusts removed, or 6 cream crackers
60g of walnuts, or pecans, toasted and roughly ground
50g of Parmesan, grated
170ml of evaporated milk
salt
pepper
4 eggs, hard-boiled
60g of olives
4 potatoes, peeled and boiled
brown rice, cooked according to preference