On Mother’s Day, I was showered with flowers, poems, handmade jewelry, and love. 🙂 The weather was gorgeous and we were able to spend a wonderful day outside together as a family. My kids were so well behaved! It was PERFECT.
We were also able to enjoy our first outside dinner of the season. Mango Margarita‘s and Aji de Gallina- both meticulously prepared by my husband… Mr. BrookCook! 🙂 (I had to copy the “Mr.” from The Seasoned Traveler after seeing that Mr. Seasoned Traveler did a Mother’s Day post- the best title ever!) One of my absolute favorite dishes is Peruvian Aji de Gallina. It is a creamy and spicy chicken stew with many layers of flavor. The key ingredient is Aji Amarillo, which we were able to order through Amazon. Last year, this dish was my birthday dinner request… this year I didn’t want to wait until June! This recipe was adapted from PiscoTrail.com, via Foodista. Instead of poaching a chicken, my husband used rotisserie chicken meat. The stew was served over boiled potato slices and garnished with hard boiled egg slices. FABULOUS!! Happy Belated Mother’s Day to all of the mothers and grandmothers out there. 🙂 & Happy Fiesta Friday #16 at The Novice Gardener!
Yield: 8 servings
- 1 rotisserie chicken breast, shredded
- 1 whole rotisserie chicken leg, shredded
- 2 rotisserie chicken thighs, shredded
- 4 1/2 cups of chicken stock
- 2 slices of bread, crusts removed
- 5 tablespoons canola oil
- 5 cloves garlic
- 1 yellow onion
- 3 teaspoons aji amarillo
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon turmeric
- 1 tablespoon chopped parsley
- 1/4 cup ground walnuts
- 1/4 cup Parmesan-Reggiano cheese
- 1/4 cup 1% milk
- 4-6 Yukon gold potatoes or red potatoes, boiled until tender, cut into slices
- 2 eggs, hard-boiled, peeled, and quartered
- parsley and black olives for garnish, if desired
- Shred the chicken meat into long, thin strands.
- Soak two slices of bread (minus the crust) in 1 1/2 cups of chicken stock and mash with a fork to make a purée.
- Dice a yellow onion, mince the garlic, and chop the parsley.
- Grind the walnuts using a (mini) food processor.
- Prepare the sofrito by sautéing the onion and garlic with the canola oil in a pot over medium to high heat. Cook until onion is translucent.
- Add the aji amarillo, salt, pepper, cumin, oregano, and turmeric and continue to sauté until all the spices are mixed well.
- Add the parsley and bread purée minus any extra soaking stock, mix well, reduce heat and cook until the mixture begins to simmer.
- Add 3 cups of chicken stock, cook until it begins to simmer. Then add the shredded chicken.
- Stir occasionally and continue to simmer partially covered until stew thickens, about 45 minutes.
- Remove from heat and stir in ground walnuts, parmesan, and milk.
- Serve over slices of cooked potatoes and garnish with a hard-boiled egg, black olive, and sprig of parsley, as desired.
Note: The stew is done when it has reached a thick and creamy consistency, or when you can see the bottom of the pot when stirring the stew with a spoon.
One Year Ago:
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Looks delicious! It appears Mr Brookcook has kitchen talents, too. 🙂 Glad you had a happy Mother’s Day… beautiful jewels!
Thank you! I am wearing my beautiful bracelet today!! 🙂
I like the sound of this. And great to use a rotisserie chicken. Very kind of Mr. Brook Cook to cook for you!
This dish is SO GOOD!!! & Mr. BrookCook is the BEST! 🙂
Sounds perfect! Loving the vibe for your Mother’s Day
It was the best Mother’s Day ever! 🙂
Hi Josette, this looks amazing, something completely new to me! Thank you so much for bringing it to the party, and great to meet you :)) have fun!
Hi! Thank you!! This dish is AMAZING! 🙂 Such a favorite!
Looks awesome & love the handmade jewellery 🙂
Thanks! This dish is really one of my absolute favorites. Great for a special meal. 🙂
I lived in South America for a year . . . over 25 years ago and I love certain Peruvian dishes, ESPECIALLY this one. The sauce is soooo unique, rich, garlicky, creamy and fabulous. Alas, I have never made it though! it kind of reminds me of the greek sauce made with walnuts and bread, but this one looks superior because of all the flavorings. I think I’m gonna go for it!
Yay! I LOVE this dish! I have another post from my birthday last year if you want to compare…. but this version was PERFECT!
By the way I also love that Mr. made it for you! Husbands are the best when they cook, so sweet!
🙂
What a wonderful day!!!
I wish everyday was the same! 🙂
Ahhh, Josette, Mr. BrookCook did right by you! This looks delicious! Happy belated Mother’s Day to you!
Thank you so much!! 🙂
Well, you are so very lucky to have been treated to this wonderful meal. It looks so delicious and I love that it can be made with rotisserie chicken.
I am lucky! 🙂 I am sure it is traditional to make this dish with poached chicken and homemade broth, but it is fabulous with rotisserie chicken and store-bought stock- and HOURS faster!
Josette – what a wonderful Mother’s Day with that sweet jewellery and the wonderful and talented MrBrookCook making such a fabulous dish – you may need to allow him be a regular guest blogger as this has gone down a storm at Fiesta Friday! Sounds absolutely delicious!!
MrBrookCook will have another guest post in June after he makes my birthday dinner!! 🙂 I am already working on my menu!
Such a lovely mother’s day and congrats to your husband, that Ají looks amazing! I love Peruvian food as well, I’m in fact preparing a post on a Peruvian recipe myself 🙂
I’m looking forward to your post 🙂
Sounds like you had a wonderful Mother’s Day, Josette! You deserve it! 🙂
Thank you! It is so lovely to get such special treatment!! 🙂
Wonderful! Thanks for the shout out, and hooray for our husbands/families. Sounds like you had a great Mother’s Day feast and presents 🙂 I need to check out those mango margaritas too!
🙂