Peruvian Kitchen May 15

Another sunny day in Lima, Peru! Today we set out to make Aji de Gallina. This creamy dish is one of my absolute favorites. It is also very easy to make.

Aji de Gallina
First you put 5 large white dinner rolls to soak in a bowl of water. When soaked, place them in a blender with 1/2 - 1 C chicken broth. In a medium pot fry one medium diced onion, and 3 Tb of ajo molido, in enough oil to just cover the bottom of the pot. When the onions start to become translucent add about a half a cup of yellow aji molido and let the flavors come together over medium heat. After about 10-15 minutes add one teaspoon of cumin and blender mixture. When it starts to boil add the chicken, one can of evaporated milk, and two tablespoons of Parmesan cheese, and one cube of chicken bullion. Let the mixture come to a boil and turn off the stove. Serve with rice, olive, and half an egg.

Random fact: Gallina vs Pollo. Gallina is a chicken who laid eggs, while pollo is a chicken about two months old. According to a Peruvian a costly gallina is more nutritious and delicious.