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Aji De Gallina  

A flavourful, Peruvian chicken dish.

Cal: 1376 Fat: 41g Carbs: 170g Protein: 76g Fiber: 7g
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Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • salt ; to taste
  • 8 cups white rice ; prepared
  • 4 cups chicken broth
  • 4 ounces parmesan cheese ; grated
  • 4 slices white bread
  • 1/4 pound walnuts ; ground
  • 2 chili pepper ; sliced
  • 1 teaspoon saffron
  • 1/4 cup olive oil
  • black pepper ; to taste
  • 4 pounds chicken
  • 2 teaspoons garlic ; ground
  • 1 large onions ; chopped
  • 13 fluid ounces evaporated milk
  • In My Kitchen

  • You will also need: saucepan, food processor


    Boil chicken in the broth. Remove bones and break into bite size pieces. Fry onion, chili peppers, garlic and saffron in oil in a large saucepan. Season with salt and pepper. Fry until golden. Soak bread in 2 cups of chicken broth and combine bread/broth mixture in a food processor. Transfer to saucepan and cook slowly to thicken. Add nuts, parmesan cheese, and chicken. Cook until it thickens into a cream-like consistency. Stir in evaporated milk and cook for another 5 to 10 minutes. Serve with white rice. Garnish with quartered hard boiled eggs olives if desired.

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