20 Minutes 4 people
By Doreen Colondres
A very typical recipe of grandmas in Peru, I learned it from my friend and great cook Carlos Salgado. But you know, I then took out and added ingredients and came out with this version which has less fat and fewer ingredients, but still tastes like “grandma’s”… hahaha.
What you need to have:
- 2 pounds boneless, skinless chicken breast or thighs
- 2 cups natural chicken broth
- 2 cups whole milk
- 3 cups bread crumbs
- ½ white onion finely chopped
- 4 cloves garlic, minced
- 2 tablespoons aji amarillo puree (if you use fresh ají, use ¼ cup deveined, seedless blanched and minced)
- ½ cup toasted almonds
- 1 tablespoon olive oil
- Salt to taste
What you need to do:
- Thinly slice chicken, add salt and put aside.
- In a medium pot at medium-high temperature, add the olive oil, garlic, onion, aji amarillo and sauté until the onion is translucent.
- Then add the chicken broth and chicken. Cook for 15 minutes at medium temperature.
- Meanwhile, in a blender, add the milk, almonds and bread. Blend well until there are no lumps.
- Then add the ingredients from the blender to the chicken and cook at low temperature for 5 more minutes.
- Try for salt, season if necessary.
If you have a party and want to surprise everyone, fill some wonton wrappers with this aji de gallina recipe. It will yield for about 50-60 pieces. To prepare the wonton bags, moisten your fingertips with water so the borders are well sealed. Fill them, seal them and then fry them in very hot oil. Let them drain on paper towel. You may garnish them with a “cebollín” (green scallion/chambray onion). To steam them, cook for 7 minutes and serve with sauce on the side if you like. I usually serve them with blac