Aji de Pollo con Salsa Amarilla
Aji de Pollo con Salsa Amarilla is a richly flavored Peruvian dish that warms the heart and satisfies the palate. My first encounter with this delightful meal was at a cozy Peruvian restaurant nestled in New York City’s West Village, where the vibrant flavors captivated me instantly. Now, living in Washington, DC, with its thriving Peruvian community, I've learned to appreciate and love it even more. This dish is an homage to the traditional methods of preparing Aji de Gallina, but I've adapted it to use readily available chicken, which enhances convenience and flavor. The creamy yellow sauce, spiced with aji amarillo, along with savory chicken and comforting rice, makes for a perfect dinner option. Garnished with slices of hard-boiled eggs, sweet potatoes, and earthy olives, this dish is not just a meal but a celebration of Peru’s culinary culture. Whether you're enjoying it for a weeknight dinner or impressing guests at a dinner party, Aji de Pollo con Salsa Amarilla will surely delight memories in every bite.
N/A
Servings
303
Calories
18
Ingredients
Ingredients
Boneless Skinless Chicken Breast
2 lbs (Halved)
Chicken Broth
6 cups (For simmering chicken and cooking rice)
Cubed White Bread
1 cup (Cubed)
Evaporated Milk
1 (12 ounce) can (None)
Grated Parmesan Cheese
1/2 cup (None)
Walnut Pieces
1/4 cup (None)
Olive Oil
1 tablespoon (For sautéing)
Garlic Cloves
4 (Minced)
Onion
1 medium (Chopped)
Aji Amarillo Chili Paste
1 tablespoon (Available at Latin markets)
Ground Turmeric
1 teaspoon (None)
Ground Cumin
1 teaspoon (None)
Salt and Pepper
To taste (None)
Rice
1 1/2 cups (For serving)
Sweet Potato
1 (Cooked, peeled, and sliced)
Hard-Cooked Eggs
4 (Sliced)
Black Olives
1/4 cup (Sliced)
Fresh Parsley
1/4 cup (Chopped)
Instructions
1
In a large pot, bring 6 cups of chicken broth to a simmer. Add the boneless skinless chicken breasts and cook until they are just cooked through, about 20 minutes. Remove the chicken and allow it to cool slightly before shredding into bite-sized pieces. Reserve the broth for later use.
2
Strain the broth and set aside to prepare rice according to package directions, utilizing about 1 ½ cups of the strained broth to cook the rice. Store any remaining broth for adjustments to the sauce later.
3
Meanwhile, in a food processor, combine the cubed white bread, evaporated milk, and ½ cup of the strained broth. Blend until a smooth mixture forms. Then add the grated Parmesan cheese and walnut pieces, and blend again until fully incorporated.
4
In a large skillet or pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until slightly softened. Stir in the minced garlic and continue cooking until the onion is translucent, approximately 2 more minutes.
5
Once the onion is translucent, add ground turmeric and ground cumin, stirring well to toast the spices for about 30 seconds. Next, incorporate the shredded chicken into the sautéed onion and garlic, ensuring all the pieces are well-coated with the spices.
6
Pour the bread and milk mixture over the chicken in the skillet, stirring everything to combine. Cook over medium heat until the sauce begins to bubble and the chicken is heated through. If the sauce thickens too much, adjust it with any leftover broth. Taste the sauce and add salt and pepper to suit your preference.
7
To serve, spoon the delectable chicken mixture over a mound of rice. Garnish with sliced hard-boiled eggs, sweet potato slices, black olives, and a sprinkle of fresh parsley.
Nutrition Information
16.3g
Fat
21g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Aji de Pollo con Salsa Amarilla?
It is a traditional Peruvian shredded chicken dish served in a creamy yellow chili sauce, often accompanied by rice, hard-boiled eggs, and olives.
What is the primary spice that gives the sauce its yellow color?
The vibrant yellow color comes from the combination of Aji Amarillo chili paste and ground turmeric.
How many calories are in a serving of this recipe?
One serving of Aji de Pollo con Salsa Amarilla contains approximately 303 calories.
What type of chicken is best for this recipe?
The recipe calls for 2 lbs of boneless skinless chicken breasts, which are poached and then shredded.
How is the creamy texture of the sauce achieved?
The creaminess is achieved by blending cubed white bread with evaporated milk, chicken broth, Parmesan cheese, and walnuts.
Can I use something other than chicken broth to cook the rice?
The recipe recommends using 1.5 cups of the strained chicken broth used for poaching the chicken to add more flavor to the rice.
What kind of nuts are included in the sauce?
Walnut pieces are blended into the sauce to provide a unique depth of flavor and texture.
What are the traditional garnishes for this dish?
Traditional garnishes include sliced hard-boiled eggs, cooked sweet potato slices, black olives, and fresh parsley.
How long should the chicken be poached?
The chicken breasts should be simmered in chicken broth for about 20 minutes until they are just cooked through.
Is Aji Amarillo chili paste spicy?
Aji Amarillo has a medium heat level with a fruity flavor, which provides the signature kick to the Peruvian sauce.
What should I do if the sauce becomes too thick?
If the sauce thickens too much during cooking, you can adjust the consistency by adding some of the leftover chicken broth.
What aromatics are used in the base of the sauce?
The base is made by sautéing chopped onion and minced garlic in olive oil.
How much protein is in one serving?
Each serving contains approximately 23 grams of protein.
What type of bread is used for the sauce?
Cubed white bread is used as a thickening agent for the creamy sauce.
How much fat is in this dish?
One serving contains approximately 16.3 grams of fat.
What is the total carbohydrate count per serving?
There are 21 grams of carbohydrates per serving in this recipe.
What role does Parmesan cheese play in the recipe?
Grated Parmesan cheese is blended into the sauce mixture to add a savory, salty depth to the flavor profile.
Can I substitute the sweet potato?
While sweet potato is traditional, you could use regular boiled potatoes if preferred, though it will change the flavor profile.
How much Aji Amarillo paste is needed?
The recipe calls for 1 tablespoon of Aji Amarillo chili paste.
What kind of oil should be used for sautéing?
The recipe specifies using 1 tablespoon of olive oil for sautéing the onions and garlic.
Is this recipe considered comfort food?
Yes, it is tagged as a comfort food and a popular home-cooked meal in Peruvian culture.
When should I add the cumin and turmeric?
The cumin and turmeric should be added to the sautéed onions and garlic and toasted for about 30 seconds before adding the chicken.
Does the recipe require salt and pepper?
Yes, salt and pepper should be added at the end to suit your personal preference.
How many garlic cloves are used?
The recipe requires 4 minced garlic cloves.
What is the first step in preparing the sauce?
The first step is blending cubed white bread, evaporated milk, and chicken broth in a food processor until smooth.
How should the hard-cooked eggs be served?
The hard-cooked eggs should be sliced and placed on top of the dish as a garnish.
How much rice is used for serving?
The recipe uses 1.5 cups of rice to be served alongside the chicken stew.
Can I make this dish for a dinner party?
Yes, the recipe description notes it is a great option for impressing guests at a dinner party due to its vibrant colors and flavors.
Is fresh parsley required?
Fresh parsley is used as a final garnish to add a sprinkle of color and freshness to the plate.
What size onion is needed?
One medium onion, finely chopped, is required for the base of the sauce.