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    AJI DE GALLINA YANUQ / Chicken in Aji Sauce Yanuq     

   Ingredients :
2 whole chicken breasts with bone
1 carrot, peeled and cut in large pieces
2 celery stalks
2 parsley sprigs
˝ leek
˝ cup oil, approximately
1 large onion, peeled and finely chopped
˝ teaspoon garlic, finely minced
6 fresh yellow/ají amarillo, seeded, deveined and blended
6 slices of white bread, crusts trimmed
˝ cup evaporated milk, approximately
˝ cup grated parmesan cheese
˝ cup nuts, finely chopped (pecans may be used)
6 potatoes, boiled, peeled and halved
6 blackolives, pit removed
3 hard boiled eggs, in wedges


Place chicken breasts, carrot, celery, leek, parsley and salt in a saucepan. Cover with water and bring to a boil.

Cook until just, approximately 15 minutes. Remove chicken from pan and cool. Strain stock and reserve. Shred chicken breasts coarsely.

Soak bread slices in 1 cup chicken stock and strain. If necessary, add more stock. Mixture must be creamy.

Heat oil in a saucepan and sauté onion. Add garlic and ají and cook until tender. Add soaked bread and cook for 10 minutes.

Add chicken, nuts and parmesan cheese. Stir in milk. If mixture is too thick, add more chicken stock and stir well. Correct seasoning. Spoon over halved potatoes and garnish with olives and egg wedges. Serve with white rice.

6 servings

More recipes with chicken:
Chicken brochettes in Hoisin sauce
Hot chicken ceviche
Chicken cordon bleu with honey mustard sauce

Reviews for: AJI DE GALLINA YANUQ / Chicken in Aji Sauce Yanuq

From , USA :
I could eat it all day long it's that good.

From Oakland, USA :   
I loved this recipe when I visited Peru, now I can try it at home!! Thanks!!

From Toronto, Canada :
My co-workers were greatly impressed with Aji de Gallina. They loved it, it was easy to make and delicious. Thanks Yanuq.
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