Gluten-Free Aji de Gallina

Celiac.com 11/06/2024 - Aji de Gallina is a traditional Peruvian dish known for its rich, creamy, and mildly spicy sauce made with aji Amarillo peppers. This recipe has been adapted to be gluten-free, ensuring that everyone can enjoy its delightful flavors. The dish features tender, shredded chicken bathed in a velvety sauce made from aji Amarillo, dairy, and gluten-free bread, or can be prepared without bread for a naturally thickened sauce. Serve this comforting dish over rice or boiled potatoes, topped with olives and hard-boiled eggs for a perfect Peruvian meal.

Gluten-Free Aji de Gallina Recipe

Ingredients:

• 2 large chicken breasts (boneless, skinless)
• 2 cups gluten-free chicken broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3-4 aji Amarillo peppers (or 2 tablespoons aji Amarillo paste)
• 1 cup evaporated milk
• 1-2 slices gluten-free bread (optional)
• ¼ cup gluten-free walnuts (optional for added thickness)
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground cumin
• Salt and pepper, to taste
• Cooked white rice, for serving
• Boiled potatoes, for serving
• Black olives, halved, for garnish
• Hard-boiled eggs, sliced, for garnish
• Fresh parsley, chopped, for garnish

Celiac.com Sponsor (A12):
Instructions:

1. Cook the Chicken: In a medium pot, bring the gluten-free chicken broth to a simmer. Add the chicken breasts and cook until fully cooked through, about 15-20 minutes. Remove the chicken from the broth, shred it using two forks, and set aside. Reserve the broth.
2. Prepare the Sauce: If using whole aji Amarillo peppers, remove the seeds and veins, then blend them with a little of the reserved chicken broth until smooth. Alternatively, if using aji Amarillo paste, you can skip this step.
3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until soft and translucent, about 5 minutes. Add the blended aji Amarillo or paste and cook for another 2 minutes, allowing the flavors to meld.
4. Thicken the Sauce: Soak the gluten-free bread in a small amount of evaporated milk until softened. Blend the soaked bread with walnuts (if using) until smooth. Add this mixture to the skillet, stirring to combine. Gradually pour in the evaporated milk and about 1 cup of the reserved chicken broth, stirring to create a creamy sauce.
5. Season and Combine: Stir in the grated Parmesan cheese, ground cumin, salt, and pepper to taste. Cook for an additional 5 minutes, allowing the sauce to thicken. If the sauce becomes too thick, add more chicken broth.
6. Add Chicken: Add the shredded chicken to the sauce, stirring well to coat the chicken evenly. Cook for a few more minutes until everything is heated through and the flavors have fully developed.
7. Serve: Serve the Aji de Gallina over cooked white rice or boiled potatoes. Garnish with black olives, hard-boiled egg slices, and fresh parsley.

Enjoy this gluten-free version of Aji de Gallina, bursting with authentic Peruvian flavors!