Lunching Leftovers: Aji de Gallina(Peruvian Chicken Stew)
I love finding ways to use up a rotisserie roast chicken to its last bones. And this is a great repurpose of the already seasoned white meat that I usually save for chicken soup, salad, or a casserole. Aji de gallina is a spicy, creamy and savory Peruvian chicken stew. I use the same yellow pepper paste (aji amarillo) used in lomo saltado. This stew is not a beautiful photogenic creature, but damn, is it tasty when paired with rice or mashed potato. You can adjust the heat to your preference. ¡Buen provecho!
Ingredients
One heaping teaspoon aji amarillo paste (you can add more later if you want it more spicy)
One teaspoon chicken powder or one bouillion cube crushed
1/2 cup/ 120 ml water
Two cups or around 275 grams shredded chicken (I like using the leftover rotisserie chicken)
One small onion, chopped
One shallot, chopped
One clove garlic, stem removed
Two tablespoons olive or vegetable oil
Two Tablespoons sour cream or heavy cream (either is fine, I used sour cream for this round)
Directions
In a separate bowl, mix the yellow pepper paste, chicken powder and water. In a large skillet or sauce pan, start with the oil, onions and shallot over medium heat. Let them sweat for 4-5 minutes and stir, letting them cook through. Depending on your stove you may need a few more minutes. You want the onion mix clear, not browned. Once this is cooked, add the yellow pepper mix and stir over lower heat. Let the mixture simmer for about 5 minutes. Remove from heat and blend. I use a stick blender, but a regular blender also works. Now taste the sauce. If you want a bit more heat, add a little more of the yellow pepper paste, noting that the cream at the end will dull the heat. If its already too spicy for you, add another spoon of cream at the end.
Add the chicken and sauce in the same pan and allow the stew to simmer. Add a touch of water if it seems dry, and by touch, I mean a splash (not more than a 1/4 cup/ 50 ml at a time). Next, add the sour cream and stir through. Taste the sauce again. Season with salt, pepper, more pepper paste or cream if you wish. Serve immediately over rice or mashed potato and garnish with parsely if desired. Done.