Peruvian Aji de Gallina (Spicy Chicken Stew)

---

This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. To serve in the traditional way, ladle over white rice and boiled, peeled potatoes and top with whole kalamata olives and slices of hard-boiled egg.

I buy Aji Amarillo from my local latino grocery store, but you can also get on Amazon.

Ingredients:

• 2 lb skinless, bone-in chicken breast halves, cooked and shredded
• 2 c chicken stock, divided
• 1 loaf of white bread, crusts removed and cubed
• 1 (12 oz) can of evaporated milk
• 1/2 c grated parmesan cheese
• 1/4 c walnut pieces
• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 tsp aji amarillo paste
• 2 tsp ground turmeric
• 2 hard boiled eggs, sliced
• 1/4 c kalamata olives, whole

---

Directions:

1. Place the cubed bread in a blender. Add the evaporated milk and 1/2 c chicken stock and puree until smooth.
2. Add parmesan cheese and walnuts, puree until smooth.
3. Heat olive oil in a large saucepan over medium heat.
4. Add onion and garlic. Cook 1-2 minutes until translucent.
5. Stir in shredded chicken and aji amarillo. Heat through.
6. Pour in bread puree and cook until hot, stirring frequently. Keep adding more chicken stock if needed to keep the sauce from getting too thick.
7. Stir in turmeric.
8. Serve over rice and boiled, peeled potatoes. Top with olives and sliced egg.

---

Nutritional Information*

• Servings: 8
• Calories: 429
• Total Fat: 15.1 g
• Saturated Fat: 3.4 g
• Total Carbohydrates: 52.3 g
• Dietary Fiber: 3.3 g
• Sugar: 5.2 g
• Protein: 19.7 g

*Nutritional Information estimated using MyFitnessPal