Best 7 Chicken In Chile Sauce Ají De Gallina Recipes

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Ají de gallina, a beloved Peruvian dish, captivates taste buds with its creamy, savory, and subtly spicy flavors. This delectable chicken entrée, steeped in Peruvian culinary heritage, boasts a rich, golden sauce made from a flavorful blend of aji amarillo peppers, aromatic spices, and creamy ingredients like evaporated milk and ground walnuts. The tender chicken, smothered in this luscious sauce, promises a delightful experience with every bite. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the culinary journey of crafting the perfect ají de gallina, offering tips, tricks, and a comprehensive recipe to ensure success. So, prepare to tantalize your taste buds and embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

CHICKEN IN CHILE SAUCE (AJI DE GALLINA)



Chicken in Chile Sauce (Aji De Gallina) image

Gourmet May 2009, Comfort food, Peruvian style. The chile sauce's brilliant yellow hue comes from a pinch of turmeric, as well as bottled ají amarillo paste, which also lends a fruity heat. It is thickened with bread and walnuts (a tasty trick for stretching foods to feed many mouths) and blended to a satiny smoothness. Although Peruvian cooks usually shred the chicken and add it directly to the sauce, we like the elegance of serving the roast chicken breasts on top of the sauce and passing extra around in a gravy boat. http://www.gourmet.com/recipes/2000s/2009/05/chicken-in-chile-sauce

Provided by Queen Dana

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

8 quail eggs (optional)
4 slices firm white bread, crusts discarded ((1/2-inch-thick)
1 cup whole milk
1 medium onion, chopped
2 garlic cloves, chopped
3 1/2 tablespoons vegetable oil, divided
1/2 teaspoon turmeric
3 -4 tablespoons bottled crema (aji amarillo or aji mirasol paste)
2 cups reduced-sodium chicken broth
1/2 cup grated parmigiano-reggiano cheese
1/2 cup walnuts (1 1/2 oz)
8 small chicken breast halves, with skin and bone (5 1/2 lb total)

Steps:

  • Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes).
  • Preheat oven to 400°F with rack in middle.
  • If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
  • Soak bread in milk until softened, then mash with a fork.
  • Cook onion and garlic in 1 1/2 Tbsp oil with turmeric and 1/4 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
  • Pat chicken dry, then season with 1 tsp salt and 1/2 tsp pepper. Heat 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining Tbsp oil in same manner.
  • Roast chicken in oven until just cooked through, about 15 minutes.
  • Halve quail eggs lengthwise.
  • Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.

Nutrition Facts : Calories 189.7, Fat 13.9, SaturatedFat 2.9, Cholesterol 6.7, Sodium 180.7, Carbohydrate 11.3, Fiber 1.1, Sugar 3, Protein 6.3

AJí DE GALLINA CHICKEN STEW



Ají de Gallina Chicken Stew image

A favorite Peruvian chicken recipe of creamy, spicy sauce made with shredded chicken or hen, aji amarillo chili peppers, minced garlic, pecan nuts, parmesan, hard boiled eggs, and bread crumbs. All served over rice with a few slices of boiled potatoes.

Provided by Eat Peru

Categories     Lunch     Main Dish

Time 1h45m

Number Of Ingredients 16

1 chicken breasts (shredded)
1 onion (finely chopped, white or red)
3.5 ounces Parmesan cheese (grated)
4 ají amarillo chili peppers
4 breadrolls
4 cloves garlic
Black pepper and cumin
1-2 ounces pecans (or ground walnuts)
dash evaporated milk
2 eggs (hard boiled)
4 floury potatoes
2 cups rice ((uncooked) optional)
4 leaves lettuce
4 kalamata olives
1 teaspoon vegetable oil
Salt ( to taste)

Steps:

  • Fill a medium pot with sufficient water to cover the chicken breast and bring to the boil. Cook the chicken for about 25 minutes over medium heat. Remove from the pot and once it's cool enough, shred the breast. Set aside. Use the broth or chicken stock to soak the bread rolls until they've absorbed enough and blend in a food processor to create a bread puree.
  • Cut the ají amarillo chili peppers in half and remove the veins (ribs) and seeds. Holding them with a tong, grill the peppers directly on a high heat flame until the skin is cooked and black in parts. Rinse the peppers and remove the skin, then chop roughly.
  • In a frying pan, add some vegetable oil and lightly fry the ají peppers, chopped white or red onion, garlic and pecans. Transfer the mixture to a blender and blend.
  • Pour the contents of the blender into a frying pan and add the shredded breast. Stir well and cook until it achieves the right consistency. Add the grated parmesan cheese and the evaporated milk just before turning off the heat.
  • Boil the potatoes, unpeeled and with 3 tablespoons of salt and leave to cool.
  • Boil the eggs until hard and leave to cool.
  • Place a lettuce leaf on the plate, followed by 4 generous slices of potato per serving and a portion of rice. Serve over the white rice and potatoes. Serve with one or two slices of boiled egg and black olives.

Nutrition Facts : Calories 730 kcal, Carbohydrate 105 g, Protein 37 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 135 mg, Sodium 589 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

AJI DE GALLINA



Aji de Gallina image

This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes.

Provided by Emma

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h20m

Yield 12

Number Of Ingredients 16

2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
½ cup grated Parmesan cheese
¼ cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
¼ cup kalamata olives, pitted and quartered

Steps:

  • Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
  • Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
  • Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
  • Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 27 g, Cholesterol 131.2 mg, Fat 16.3 g, Fiber 1.8 g, Protein 25 g, SaturatedFat 5.2 g, Sodium 476.2 mg, Sugar 6.5 g

AJI DE GALLINA (CHICKEN IN A SPICY SAUCE)



Aji de Gallina (Chicken in a Spicy Sauce) image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 20

1 large frying chicken (about 3 1/2 4 pounds)
1 leek, trimmed, washed and chopped
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 tomato, chopped
2 teaspoons coarse salt
1 tablespoon peppercorns
2 bay leaves
2 cups soft bread crumbs
1 cup milk
1/2 cup olive oil
2 onions, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon yellow Aji, Amarillo or Chile powder
1/3 cup finely chopped or ground walnuts
1 cup grated Parmesan cheese
2 pounds small potatoes, boiled, peeled and halved
4 hard-boiled eggs, halved
Chopped parsley for garnish

Steps:

  • Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces. Meanwhile, strain broth and reserve 4 cups.
  • Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
  • Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.

AJI DE GALLINA



Aji De Gallina image

This recipe was given to me by one of my dearest friends who is living in Peru on the mission field. This is her favorite Peruvian dish! (The recipe differs somewhat from others on the site and is supposed to be very authentic.)

Provided by under12parsecs

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs chicken
1 onion, coarsely chopped
2 carrots, coarsley chopped
2 garlic cloves, minced
8 cups water
1 loaf bread (no crust)
1 (12 ounce) can evaporated milk
1/2 cup parmesan cheese, grated
1/4 cup walnuts
1 teaspoon vegetable oil
1 garlic clove
1 onion, chopped
2 teaspoons aji yellow paste
2 teaspoons ground turmeric
2 hard-boiled eggs, sliced
4 -5 potatoes

Steps:

  • Place first 4 ingredients in sauce pan. Pour in water. Simmer over medium high heat. Skim off foam then reduce heat cover and simmer until chicken is tender (30 min).
  • Remove chicken to plate - cool.
  • Strain chicken stock, discard veggies. Pour milk and 1/2 cup chicken stock in blender and add bread cubes. Puree until smooth - add Parmesan cheese and puree until smooth.
  • Shred chicken.
  • Boil potatoes whole - once soft slice in half, then pour the aji de gallina sauce over the potatoes, garnishing with walnuts and hard boiled eggs.
  • Heat vegetable oil in pan over medium heat. Stir in garlic and onion - 5 minutes. Stir in chicken and aji sauce until hot and puree. Stir frequently (and chicken stock if too thick) add tumeric and garnish with sliced eggs and walnuts.

Nutrition Facts : Calories 815.8, Fat 37.6, SaturatedFat 12.1, Cholesterol 199.3, Sodium 688.8, Carbohydrate 71.8, Fiber 6.4, Sugar 6.9, Protein 46.7

CHILI SAUCE CHICKEN



Chili Sauce Chicken image

Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

  • In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Nutrition Facts :

PERUVIAN AJI DE GALLINA



Peruvian Aji de Gallina image

This is a Peruvian dish that is shredded chicken in a spicy stew. Though traditionally it's made with hen. Very delicious. Serve over rice with skinned, boiled potatoes (should still be firm and not mushy), halved on top, with aji de gallina on top of that.

Provided by Amber Berrocal

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h10m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
1 cube chicken bouillon
1 cup hot water
1 tablespoon olive oil, or as needed
1 medium red onion, diced
3 cloves garlic, minced
2 ½ tablespoons aji amarillo chile paste
¾ tablespoon ground turmeric
1 teaspoon ground cumin
salt and ground black pepper to taste
4 slices white bread
1 (12 ounce) can evaporated milk
1 ½ cups chopped walnuts
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Fill a pot with water and add chicken breasts. Bring to a boil. Dissolve chicken bouillon in 1 cup hot water; add to the chicken when water is boiling. Continue to boil until chicken is no longer pink in the center and juices run clear, about 20 minutes. Place chicken on a plate to cool; shred with 2 forks. Reserve 2 cups cooking liquid and then empty the pot.
  • Place the same pot over medium-high heat and add enough oil to coat the bottom. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and cook, 1 to 2 minutes. Add aji paste, turmeric, cumin, salt, and pepper; saute for 2 minutes. Turn off heat.
  • Combine bread, evaporated milk, walnuts, and Parmesan cheese in an electric blender. Blend until smooth; add the seasoned mixture from the pot to the blender and blend until smooth once more. Mixture should be bright yellow.
  • Place the pot over medium-low heat and add yellow mixture. Cook, stirring frequently, 3 to 4 minutes; this will thicken quickly. Add reserved chicken liquid in small increments until mixture loosens some. Add shredded chicken and more liquid as needed until you get a thick, soup-like texture. Garnish with cilantro and serve.

Nutrition Facts : Calories 628.7 calories, Carbohydrate 37.5 g, Cholesterol 58.5 mg, Fat 44.1 g, Fiber 4.5 g, Protein 28.3 g, SaturatedFat 9.2 g, Sodium 774.5 mg, Sugar 14 g

Tips:

  • For the best flavor, use a combination of fresh and dried chiles. Fresh chiles provide a bright, vibrant heat, while dried chiles add a smoky, complex flavor.
  • If you don't have any fresh chiles on hand, you can use all dried chiles. Just be sure to soak them in hot water for at least 30 minutes before using to soften them.
  • Taste the sauce as you go and adjust the seasonings to your liking. You may want to add more chiles for a spicier sauce, or more cream for a richer sauce.
  • Serve the sauce immediately over your favorite protein. It's also great served as a dipping sauce for vegetables or chips.

Conclusion:

Ají de gallina is a delicious and versatile Peruvian dish that can be enjoyed in many different ways. Whether you serve it over chicken, rice, or vegetables, this creamy, flavorful sauce is sure to be a hit. So next time you're looking for a new and exciting way to enjoy chicken, give ají de gallina a try. You won't be disappointed!

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