Each month, a wonderful food blogger will share one of their best recipe’s in our LUST section. This month it’s a warm and tasty Peruvian recipe from Paola Holthausen, better known as @cravingsinamsterdam.
When I was little, I would always ask my mom to make me this dish. Aji de Gallina. It is such a comforting meal for me. And now I make it for Pieter since he really likes it as well. It’s not very spicy and you can always adjust the heat to your liking. Gallina means hen in Spanish. As it was traditionally made with it, but nowadays is most commonly made with chicken.
It is made with Aji Amarillo, a Peruvian chili paste that you can find in Latin American stores or online. In Amsterdam, you can find it at Tjin’s Toko.
This recipe serves 3.
- 2 tablespoons of butter
- 1 medium white onion, very finely chopped
- 1 clove of garlic, minced
- 6 tablespoons of Aji Amarillo paste (you can add more if you like more heat)
- 500grs of boiled chicken, shredded
- 2 slices of white bread, crusts removed
- 1/2 a cup of milk
- 300ml of cream
- 3/4 of a cup of chicken stock
- 100grs of grated Parmesan
- Salt to taste
- Extras for serving:
- White rice
- Quail eggs (or chicken eggs)
Aji de Gallina is a traditional Peruvian recipe
Remove the crust from the white bread and discard them. Soak the bread in the milk, use a fork until it dissolves.
Place the butter in a large pan over medium heat. Once it melts, add the onion. Let the onion cook for a few minutes till it becomes translucent, stirring from time to time so it doesn’t get brown. Then add the minced garlic. Stir. Add the Aji Amarillo paste. Stir for a minute.
Then add the shredded chicken. Add the white bread soaked in milk, the cream and chicken stock. Stir until everything is well combined. Let it cook for about 15 to 20 minutes until it thickens. Stirring from time to time.
Then add the Parmesan and salt to taste. Mix well. Serve with white rice, soft boiled quail eggs, chopped pecans and chopped parsley.