PERU ~ Shredded Chicken in Spicy Walnut Sauce ~ Aji De Gallina
One of my favorite dishes in the world.
It's spicy and creamy at the same time. Using nuts in sauces and stews as a thickening agent and for extra flavor is common throughout South America.
PERUVIAN SHREDDED CHICKEN IN SPICY WALNUT SAUCE
Aji De Gallina
8 Servings
4lbs/1300g chicken
1/2 cup/120ml olive oil
1/4lb/110g chopped walnuts
3 hot yellow chilis/aji amarillo {seeds removed}, or jalapeños {adjust to taste}
1/4 loaf of fresh white bread, crusts removed
1 can evaporated milk, or regular milk
3 cloves garlic, finely chopped
4ozs/110g grated Parmesan cheese
1 large yellow onion, finely chopped
1 chicken stock cube
Salt and black pepper to taste
6 Yukon Gold or other yellow potatoes
Some pitted black olives for garnish
4 hard boiled eggs for garnish
Boiled rice; sufficient for 8 servings
Boil chicken in salted water, together with the stock cube. Remove bones and shred chicken into bite size pieces, keeping the stock. In a saucepan, heat oil and sauté onion, garlic, and finely chopped chili peppers; add salt and pepper. Fry till onions turn golden. Soak bread in 2 cups of the chicken stock. Place in a blender,pulse until fine and add to saucepan. Cook slowly, stirring to thicken, about 10 minutes. Add chopped walnuts, grated cheese, and shredded chicken pieces. Cook until it has a thick, creamy texture. 5 minutes before serving, add the evaporated milk and continue cooking on low heat. Serve over boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.
Source: S's recipe collection