Yellow Chili Stew (Ají de Gallina)

Yellow Chili Stew, or Ají de Gallina, is a beloved traditional Peruvian dish. It combines tender shredded chicken in a creamy, vibrant yellow sauce made with aji amarillo peppers, walnuts, and cheese. The stew is served over rice and garnished with hard-boiled eggs and olives, creating a filling and satisfying meal. The spicy and creamy flavors of Ají de Gallina make it popular with both locals and visitors, offering a rich taste of Peruvian culinary heritage.

Ingredients

• 2 breasts chicken, cooked and shredded
• 4 cups chicken broth
• 1 cup walnuts, toasted
• 4 pieces aji amarillo peppers, deseeded
• 1 slice white bread, crust removed
• 1 cup evaporated milk
• 1 cup parmesan cheese, grated
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp cumin
• 4 cups cooked rice, for serving
• 4 pieces hard-boiled eggs, for garnish
• 1/4 cup black olives, sliced
• salt and pepper

Instructions

1. Blend together the walnuts, aji amarillo peppers, white bread, and evaporated milk until smooth.
2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, and saute until soft, about 3-5 minutes.
3. Stir in the turmeric and cumin, combining with the onion and garlic.
4. Add the blended walnut mixture, chicken broth, and shredded chicken to the pot. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
5. Stir in the parmesan cheese until it is melted and the sauce is smooth. Adjust seasoning with salt and pepper if needed.
6. Serve the stew over cooked rice and garnish with sliced hard-boiled eggs and olives.

Keywords: Dinner, Chicken, Comfort Food, Traditional, Stew, MainCourse, Peruvian

Spice Rack: Turmeric, Cumin

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