Slow-Braised Peruvian Aji de Gallina With Quinoa Grain Bowl
A comforting slow-braised chicken dish inspired by traditional Peruvian Aji de Gallina, featuring tender shredded poultry in a mild, creamy chili sauce, served over a nutrient-dense quinoa grain bowl with seasonal vegetables.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededHeat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 05:00Add finely chopped onion and sauté until translucent, about 5 minutes.
- 02:00Add minced garlic and aji amarillo paste, cooking for 2 more minutes until fragrant.
- 05:00Place chicken thighs into the pot and lightly brown on all sides, about 5 minutes.
- 60:00Pour in chicken stock, bring to a gentle simmer, cover, and simmer for 60 minutes until chicken is tender and easily shredded.
- 10:00Meanwhile, soak the white bread slices in whole milk until softened, about 10 minutes.
- No timer neededRemove chicken thighs from the pot and shred with two forks. Set aside the cooking liquid.
- No timer neededIn a blender or food processor, combine soaked bread, walnuts, cheese, and 250 ml of the cooking liquid. Blend until smooth and creamy.
- 10:00Return shredded chicken to the pot. Stir in the blended sauce, and cook gently for 10 minutes to combine flavors. Season with salt and pepper to taste.
- 20:00While chicken cooks, prepare quinoa: bring 300 ml water to boil in a saucepan, add rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, fluff with fork.
- 07:00In a skillet, lightly sauté red bell pepper, zucchini, and cherry tomatoes with a pinch of salt until just tender, about 5-7 minutes.
- No timer neededTo serve, divide quinoa between bowls, top with sautéed vegetables, then spoon over the braised Aji de Gallina chicken. Garnish with fresh cilantro or parsley.
Chef tips
- For a vegetarian version, substitute chicken thighs with firm tofu and vegetable stock, and increase the quantity of walnuts for richness.
- If aji amarillo paste is not available, mix yellow bell pepper puree with a mild chili powder to approximate the flavor.
- Ensure chicken is cooked to an internal temperature of at least 74°C (165°F) for food safety.
- Rinse quinoa thoroughly under cold water to remove bitterness before cooking.
Equipment check
- large Dutch oven or heavy-bottomed pot with lid
- blender or food processor
- medium saucepan
- strainer
- mixing bowls
- wooden spoon
- knife
- cutting board
Nutrition per serving
- Calories520
- Protein38 g
- Carbs45 g
- Fat15 g
Tags
Behind the dish.
Overview
This recipe presents a slow-braised Peruvian Aji de Gallina, a beloved dish featuring shredded chicken simmered in a mild, creamy chili sauce made from aji amarillo peppers, walnuts, and cheese. It's served atop a vibrant quinoa grain bowl accompanied by seasonal vegetables, making for a wholesome and nutrient-rich meal.
Why you’ll love it
- The slow braise results in tender, flavorful chicken that melts in your mouth.
- Mild and creamy chili sauce balances warmth with comfort.
- Quinoa adds a wholesome, protein-packed base and wonderful texture.
- Seasonal vegetables introduce freshness and crunch for a balanced bowl.
- A beautiful fusion of traditional Peruvian flavors with modern, healthy ingredients.
Ingredient notes
- Aji amarillo paste: This Peruvian yellow chili paste can be found in Latin markets or online and is essential for authentic flavor and heat level. Substitute with mild yellow bell pepper puree plus a bit of mild chili powder if needed.
- Quinoa: Rinsed thoroughly to remove saponins for a clean taste.
- Walnuts: Provide creamy texture and rich nuttiness characteristic of the sauce.
- Milk and cheese: Use whole milk and a mild, melting cheese like Parmesan or queso fresco.
Serving & storage
- Serve the braised chicken warm over the quinoa bowl, garnished with fresh cilantro or parsley if desired.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk or water to loosen the sauce if needed.
- Quinoa bowl and vegetables should be stored separately from the chicken for best texture retention.
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