Aji de Gallina
A creamy Peruvian chicken stew built on a fragrant walnut and chile paste, finished with potatoes and olives. Rich, warming, and deeply satisfying in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 3 cups cooked chicken, shredded
- ¾ cup walnuts, raw or roasted
- 2 tablespoons aji amarillo paste or powder
- 1 pound potatoes, medium waxy or yellow
- 1 medium onion, yellow or white
- 1 cup chicken broth or stock
- ½ cup heavy cream or evaporated milk
Instructions
- 1
Peel the potatoes by holding each one over a cutting board and using a vegetable peeler to remove the thin brown skin in downward strips until the entire surface is pale yellow, rotating as you go.
- 2
Cut each peeled potato lengthwise into halves, then cut each half crosswise into 1/2-inch-thick half-moons so each piece is roughly the size of a thick coin.
- 3
Slice the onion lengthwise from root tip to root base into halves, then place each half flat-side down and slice crosswise into 1/4-inch-thick half-rings.
- 4
Pour 1 tablespoon of olive oil into a large pot and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Add the sliced onion to the hot oil and stir constantly for 2 to 3 minutes until the pieces become soft, translucent, and lightly golden at the edges—watch for the color to deepen.
- 6
Add the aji amarillo paste and stir into the onion for 30 seconds until the mixture becomes fragrant and the color darkens slightly, coating the onions evenly.
- 7
Place the walnuts in a small food processor or blender, add 1/4 cup of the chicken broth, and pulse until you have a thick, slightly chunky paste about the consistency of peanut butter.
- 8
Pour the walnut paste into the pot with the onions and aji, then stir for 1 minute until the mixture is evenly combined and no streaks of paste remain.
- 9
Pour in the remaining 3/4 cup chicken broth and the heavy cream, then stir until the sauce is smooth and uniform with no lumps, about 30 seconds.
- 10
Add the potato half-moons to the pot and stir gently to coat them in the sauce, then bring the mixture to a gentle simmer—small bubbles should slowly break the surface.
- 11
Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally every 2 to 3 minutes, until the potatoes are tender when pierced with a fork.
- 12
Stir in the shredded chicken and cook for 2 more minutes, stirring gently, until the chicken is heated through and blended with the sauce.
- 13
Taste the stew and add salt and pepper to your liking, starting with 1/4 teaspoon of each and adjusting from there.
- 14
Ladle the stew into bowls, ensuring each bowl has equal amounts of sauce, potatoes, and chicken, then serve while hot.
Tools you’ll need
- vegetable peeler
- cutting board
- chef's knife
- large pot (6-quart capacity)
- wooden spoon for stirring
- small food processor or blender
- ladle
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