Aji de Gallin

Check out this delicious Peruvian recipe from Gisella


(Serves 6 people)

  • 1 chicken breast
  • 1 large onion
  • a pinch of salt
  • 3 garlic cloves
  • 7 loaves
  • 4 yellow peppers
  • half a cup of pecans
  • 1 tablespoon of turmeric
  • 400 g of milk
  • 3 eggs
  • 10 olives
  • rice


  1. Put two chicken breasts in a pot, cover them with water and add salt. Cook the breast for approximately 20 minutes. Transfer the breasts to a dish, reserve the bouillon and shred the chicken.
  2. Remove the seeds from the peppers and mix them with a little chicken broth and reserve for later.
  3. Soak the bread in the milk, leave it for a few minutes and when it is well impregnated, crush it.
  4. Chop the onion into small squares and sauté in oil with the minced garlic in a pan. When both   ingredients are fried, add the turmeric and the chopped peppers and stir everything. Then, blend it.
  5. Add the crushed bread mixed with the milk, a little chicken broth, the grated pecans and the blended mixture in Step 4 to a pot. Heat the pot over medium heat until the mixture boils.
  6. Then, add the chicken and salt to taste and stir. Heat the mixture for 5 minutes.
  7. Serve with slides of boiled eggs on top, rice and if desired, black olives. 

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