Aji de Gallina (Creamy Peruvian Chicken)
One portion, 42 minutes, and only 9 minutes of chopping. About 980 kcal and 64 g protein.
Per portion
Calories from protein 26%, carbs 37%, fat 37%. Estimated from the ingredients.
Roughly £3.50 a portion.
Method
- 1
Poach the chicken breast in gently simmering water for 12–15 minutes until cooked through (75°C in the thickest part), then shred with two forks.
- 2
Meanwhile, cook the rice according to packet instructions, and boil the egg for 8 minutes, then cool and peel.
- 3
Soak the torn bread in the milk for a few minutes to soften.
- 4
Heat a little oil in a pan and fry the onion for 8 minutes until soft and translucent, adding the garlic for the last minute, then stir in the aji amarillo paste and cook for 1 minute.
- 5
Add the soaked bread and milk, the stock, crushed walnuts and most of the cheese, and simmer for 5 minutes, stirring, until thickened into a smooth sauce. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 6
Stir in the shredded chicken and warm through for 3–4 minutes.
- 7
Season to taste with salt and black pepper, then serve over the rice, sprinkled with the remaining cheese and topped with the olives and the boiled egg, halved.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/aji-de-gallina-creamy-peruvian-chicken/
