BHA & BHT Free Peruvian Aji de Gallina
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 4 cups low-sodium chicken broth
- 1 tsp salt
- ½ tsp black pepper
For the sauce
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp aji amarillo paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ¾ cup raw walnuts
- 2 slices whole-grain bread, crusts removed, torn into pieces
- ½ cup reserved poaching broth
- ¼ cup grated parmesan cheese
For serving
- 2 cups brown rice, cooked according to package directions
- 4 large eggs, hard-boiled and halved
- ¼ cup kalamata olives, pitted and halved
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the chicken thighs in a large pot or Dutch oven and pour in the chicken broth. Season with 1 tsp salt and ½ tsp black pepper. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook, partially covered, for 25–30 minutes, until the chicken reaches 165°F (74°C) at the thickest part not touching bone.
- 2
Transfer the chicken to a cutting board and let it cool for 10 minutes. Reserve 1½ cups of the poaching broth (set aside ½ cup for the sauce blend and keep 1 cup for adjusting the sauce later). Once cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces.
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