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🍽️ Aji de Gallina – spicy chicken stew

576 kcal · 30 min · 4 servings

Aji de Gallina – spicy chicken stew Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the soup vegetables. Peel them if necessary. Cut off the hard root ends. Roughly chop the vegetables.
  2. 2. Peel one onion. Cut it into quarters.
  3. 3. Place the onion quarters and the chopped vegetables into a pot.
  4. 4. Pour in 1 liter of water.
  5. 5. Lightly salt the water.
  6. 6. Bring the mixture to a boil.
  7. 7. Rinse the chicken breast fillets under cold water.
  8. 8. Pat the fillets dry with a kitchen towel.
  9. 9. Place the chicken fillets into the gently simmering broth.
  10. 10. Cover the pot.
  11. 11. Let the chicken cook for about 15 minutes.
  12. 12. Put rice into a separate pot.
  13. 13. Pour in about 700 ml of salted water.
  14. 14. Bring the water to a boil.
  15. 15. Cover the pot.
  16. 16. Set the heat to low to medium.
  17. 17. Let the rice cook until tender for about 15 minutes.
  18. 18. Peel the remaining onions.
  19. 19. Peel the garlic.
  20. 20. Finely chop the onions and garlic.
  21. 21. Heat oil in a pan over medium heat.
  22. 22. Add the onion and garlic cubes to the pan.
  23. 23. Sauté the vegetables for about 2 minutes until translucent.
  24. 24. Roughly chop the nuts.
  25. 25. Add the nuts to the pan.
  26. 26. Sauté the nuts for another 1 to 2 minutes.
  27. 27. Let the mixture cool down.
  28. 28. Remove the chicken from the broth.
  29. 29. Let the meat cool slightly.
  30. 30. Shred the chicken roughly using a fork or your hands.
  31. 31. Strain the broth through a sieve.
  32. 32. Collect the clear broth.
  33. 33. Place toast bread in a tall, narrow container.
  34. 34. Pour 200 ml of broth over the bread.
  35. 35. Let the bread soak briefly.
  36. 36. Add the cooled onion-nut mixture.
  37. 37. Blend everything thoroughly with an immersion blender.
  38. 38. Transfer the blended mixture into a pot.
  39. 39. Pour in 400 ml of the collected broth.
  40. 40. Heat the sauce.
  41. 41. Stir in the shredded chicken.
  42. 42. Stir in the Parmesan.
  43. 43. Season with salt.
  44. 44. Season with cayenne pepper.
  45. 45. Heat the sauce while stirring for about 3 to 4 minutes.
  46. 46. Add more broth if needed.
  47. 47. Serve the stew with the rice.
  48. 48. Garnish with olives.

Nutrition per serving