Aji de Gallina, Peruvian Spicy, Creamy Chicken Stew (Gluten Free)
Servings: 6 servings
Ingredients
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 teaspoon black pepper
- 3-4 Tablespoons Aji Amarillo
- 1 1/2 cups milk
- 1 - 1 1/2 cups gluten free chicken broth
- 2 cooked chicken breasts shredded
- 2 cups gluten free bread cubed
- 1/4 cup parmesan cheese
- 2 Tablespoons chopped walnuts or pecans optional
- salt to taste
Instructions
- Combine bread and milk in a bowl and let sit while you begin chopping onions and cooking. Let sit for at least 10 minutes.
- Heat oil in large stockpot.
- Add onions and saute until translucent (about 3 minutes).
- Add garlic, aji amarillo paste, and pepper. Saute for 2 minutes.
- Reduce heat and add in nuts, if using.
- Over medium low heat, add in chicken and bread and milk mixture. Stir to combine well.
- Raise heat to medium and add in parmesan cheese.
- Stir untill cheese is completely melted.
- Add chicken broth.
- Stir and taste. Add salt if needed
- Reduce heat and cover.
- Cook, stirring occasionally, for 20 minutes.
- Add additional chicken broth if needed to thin.
- Serve over rice with a hard boiled egg and olive.
Notes
There is no salt amount listed because the salt content in chicken broth varies greatly. Be sure to taste and add salt as needed. Please refer to the recipe notes within the blog posts for information about Aji Amarillo, gluten free bread, and types of chicken.
We normally boil the chicken breasts (or thighs if you prefer) in chicken broth and water to cook them. Then use the chicken broth they were boiled in for the dish.
Nutrition
Serving: 1g