Aji de Gallina with a Twist

Ingredients

• 2 lbs (900g) free-range organic chicken breasts 2 lbs (900g) free-range organic chicken breasts
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• 1 cup (100g) walnuts, finely chopped 1 cup (100g) walnuts, finely chopped
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (185g) cooked quinoa 1 cup (185g) cooked quinoa
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the aji amarillo paste to the pot and cook for a few minutes to release its flavors.
3. 3.
   Add the chicken breasts to the pot and cook until they are fully cooked and tender. Remove the chicken from the pot and shred it using two forks.
4. 4.
   Return the shredded chicken to the pot and add the chicken broth, evaporated milk, chopped walnuts, grated Parmesan cheese, ground cumin, dried oregano, salt, and pepper. Stir well to combine.
5. 5.
   Simmer the mixture over low heat for about 15 minutes, allowing the flavors to meld together and the sauce to thicken.
6. 6.
   Serve the Aji de Gallina over a bed of cooked quinoa and garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — Make sure to use free-range organic chicken breasts for the best flavor and tenderness.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your spice preference. Add more for a spicier dish or reduce the amount for a milder flavor.
• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.

Tips & Tricks

• To save time, you can use rotisserie chicken instead of cooking and shredding the chicken breasts.
• If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat.
• For a creamier texture, blend a portion of the sauce before adding the shredded chicken.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Aji de Gallina hot, with a side of steamed quinoa and a sprinkle of fresh cilantro. It pairs well with a simple green salad or a side of roasted vegetables.

Presentation advice

To enhance the presentation, drizzle a small amount of aji amarillo sauce on top of the Aji de Gallina before garnishing with fresh cilantro. Serve it in a colorful Peruvian pottery dish to showcase the vibrant colors of the dish.