Homemade Aji de Gallina + Online tour of Machu Picchu is just what the doctor ordered 6 weeks into pandemic lockdown in April 2020.
story
Cabin Fever
As the early weeks of pandemic started to stretch before our eyes, with no end in sight, the walls of our small new york city apartment began caving in on us. We had already outgrown it but our new home was not yet ready, so with the four of us on top of each other, working and schooling from home, we dreamt of wide open, expansive spaces…. like Machu Picchu.
But what’s virtual travel without also tasting the foods of that place, and hearing the sounds of their local musicians? So we enlisted the help of neighborhood friend, Mayas, who grew up in Peru, and I knew she cooked Peruvian dishes with her daughters (among other cuisines).
Aji de gallina is one of our favorites. It’s a creamy chicken dish with our hot pepper paste.
Mayas, on peruvian food
I asked her if she had any favorite dishes, and she responded saying “Aji de gallina is one of our favorites. It’s a creamy chicken dish with our hot pepper paste.” In the interest of time, she sent me a link in English which approximated it with yellow peppers, but then also told us where to get the the hot pepper sauce we should use. On this page, we have adapted the recipe to use the correct hot pepper paste, and it’s awesome.
music
The playlist featured here is a mix of old favorites and Mayas suggestions. She recommended Eva Ayllón, and and Chicha Libre and Susana Baca had both been favs after having seen each live in Brooklyn, many years ago (Chicha Libre at Barbès many times and Susan Baca at Pioneer works one lucky evening).
recipe
Ajà de Gallina
Aji de Gallina
Equipment
- Food processor will be a great helper here
Ingredients
- 8 golf ball-sized yellow potatoes, halved or the equivalent
- 4 slices bread we had only oatmeal bread and it was fantastic
- 12 oz evaporated milk 1 can
- 4 cups chicken stock
- 1 1/2 lbs chicken thighs, each thigh cut in thirds lengthwise
- 1/2 cup vegetable oil
- 4 cloves garlic, minced
- 2 1/2 cups onion, finely chopped
- 3 tbsp aji amarillo paste
- 5 tbsp raw walnuts, finely chopped
- 3 tbsp grated Asiago cheese, grated recipe called for Parmesan but we didn't have
For Serving
- 4 eggs hard-boiled and sliced into wedges
- 15 black olives, cut in rounds
- 6 servings rice
Instructions
Prep
- Hard boil some eggs to allow to cool and peel (eggs in a pot covered in water by an inch; heat to high; when boiling, cover and off heat; 14 mins for extra large, then pour off hot and rinse with cold to stop cooking).
- In a saucepan, boil salted water, and when boiling add potatoes. Cook until easily pricked with a fork, then drain and allow to cool.
- In a medium bowl, cover bread with evaporated milk and allow to soak.
- Boil water for stock if needed
- Set some plain rice to cook.
Make
- In a medium pot, boil water for stock (we use Better Than Bullion), when when made, and dissolved and boiling again, add chicken and cook 5 minutes or so, until just barely cooked through (do not over cook). Remove chicken to a small bowl, and set aside, covered to stay warm. Remove any stray bits in the broth and keep aside.
- Heat a large pan, over medium heat. Add oil and when hot, add onions, and stir to combine. Continue cooking until they are almost golden brown and add the garlic, stir to combine and cook 2-3 more minutes until fragrant. Then add the walnuts stir to combine and cook for 2 minutes. Then add the Aji Amarillo paste, stir to combine and cook for a further 3-4 minutes to combine flavors. Off heat and set aside.
- In a food processor, process the bread and evaporated milk, and Parmesan until smooth. Add the onion, pepper, walnut mixture and process to combine.
- Return this whole mixture to the large pan, add 2 cups of reserved stock and stir to combine, and adding additional stock if needed to get to consistency like a thick soup. Bring it to a simmer and then add the chicken, and cook until chicken is reheated.
Serve and Enjoy
- Serve over rice, alongside the wedges of yellow potatoes, wedges of hard-boiled eggs, and rounds of olives.
Bonus
Machu Picchu from Home
Don your google cardboard or VR goggles and escape the confines of your living room, and visit Machu Picchu virtually, thanks to YouVisit!
And Google Arts and Culture has a ton of great stuff, too!
PS – No, that is not me in the photo! Click for more info about the photographer 🙂