Aji De Gallina-Style Chicken Stew With Rice
No one does stew like Peru. For your take on aji de gallina, you'll simmer chicken in a charred pepper sauce with walnut, chilli and cheese. Stew till fragrant and serve with fluffy white rice on the side for a hearty dinner.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Milk, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air
Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and set aside (lid on) to steam until serving
Meanwhile, peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into large wedges
Crush your garlic open by squashing them with the side of a knife and discard the skins
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the onion petals, chopped pepper and peeled garlic
Cook for 2-3 min or until starting to char
Chop your red chilli[es] in half
Tip: Not a fan of spice? Remove the seeds!
Add your walnuts and 50ml [75ml] [100ml] milk to a food processor with half the chopped chilli (can't handle the heat? Go easy!), your stock mix, Italian hard cheese , 1 tsp [1 1/2 tsp] [2 tsp] flour and a very generous pinch of salt and pepper
Once the veg is starting to char, transfer the charred pepper to the food processor with the garlic and half the onion petals – this is your aji de gallina mix
Return the pan with the remaining onion to a high heat and add your chicken breast strips with a pinch of salt and pepper
Cook for 5-6 min on each side or until golden and cooked through (no pink meat!)
Meanwhile, blitz the aji de gallina mix until smooth – this is your aji de gallina sauce
Chop your parsley finely, including the stalks
Slice the remaining red chilli finely
Once the chicken is cooked through, add the aji de gallina-style sauce to the pan with a pinch of salt and pepper
Cook for 1-2 min or until fragrant and thickened – this is your aji de gallina-style chicken stew
Serve the aji de gallina-style chicken stew with the cooked rice to the side
Tip: For fancy presentation, press the rice into a small bowl and turn out
Top with the chopped parsley and sliced red chillies (not a fan of spice? Just add a little!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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