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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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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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.
Ingredients
- 4 skinless, boneless chicken thighs (about 700g)chicken thighs
- 1 medium onion, finely choppedonion
- 3 cloves garlic, mincedgarlic
- 2 tablespoons aji amarillo chili paste (or substitute)aji amarillo chili paste
- 50 g walnuts (about 1/2 cup)walnuts
- 150 ml whole milk (2/3 cup)whole milk
- 50 g Parmesan or queso fresco, grated (about 1/2 cup)cheese
- 3 slices white bread, crusts removedwhite bread
- 2 tablespoons vegetable oilvegetable oil
- 1 litre chicken stock (about 4 cups)chicken stock
- 150 g quinoa, rinsed (about 3/4 cup)quinoa
- 1 red bell pepper, slicedred bell pepper
- 1 zucchini, dicedzucchini
- 100 g cherry tomatoes, halved (about 1/2 cup)cherry tomatoes
- Salt and pepper, to tastesalt and pepper
- Fresh cilantro or parsley for garnishcilantro or parsley
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Equipment
- 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
Step-by-step
Step 1
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.Step 2
Add finely chopped onion and sauté until translucent, about 5 minutes.Step 3
Add minced garlic and aji amarillo paste, cooking for 2 more minutes until fragrant.Step 4
Place chicken thighs into the pot and lightly brown on all sides, about 5 minutes.Step 5
Pour in chicken stock, bring to a gentle simmer, cover, and simmer for 60 minutes until chicken is tender and easily shredded.Step 6
Meanwhile, soak the white bread slices in whole milk until softened, about 10 minutes.Step 7
Remove chicken thighs from the pot and shred with two forks. Set aside the cooking liquid.Step 8
In a blender or food processor, combine soaked bread, walnuts, cheese, and 250 ml of the cooking liquid. Blend until smooth and creamy.Step 9
Return 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.Step 10
While 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.Step 11
In a skillet, lightly sauté red bell pepper, zucchini, and cherry tomatoes with a pinch of salt until just tender, about 5-7 minutes.Step 12
To serve, divide quinoa between bowls, top with sautéed vegetables, then spoon over the braised Aji de Gallina chicken. Garnish with fresh cilantro or parsley.
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