We have another Peruvian dish for you today and it’s a good one. Aji Amarillo (yellow peppers) are super popular in Peru and are in a lot of the dishes we had in Cusco. Unfortunately I couldn’t bring any fresh peppers home but I was able to bring home some dried peppers as well as aji paste so look out. We’ll be making more dishes using this pepper.
When the peppers are fresh, they look like this:
Dried, they look like this:
Here is a picture of the aji paste that I bought in Peru. It’s delicious!
To make Aji de Gallina it’s pretty simple actually. If you have dried peppers, soak them over night in warm water. Look how much they puff up. The only thing I don’t like about using dried peppers, though, is that they aren’t the bright orange color that the fresh ones are.
Cut the peppers lengthwise and remove all the seeds.
Add the peppers and chicken broth in the blender and liquefy. Add the other ingredients and blend until smooth.
Add the aji mixture to your shredded chicken and heat through.
My measurements aren’t exact since when I learned how to make this in Peru, she didn’t measure anything. So add more or less of anything that you want.
To serve, slice potatoes and place a few on your plate. Cover with the chicken and pepper sauce. Top with a slice of hard boiled egg. Serve with rice on the side.
It’s hard to explain the taste because it’s so different. It’s not spicy but it has a little tang to it.
The reason we went to Peru was to do volunteer work in one of the many orphanages. I can’t even describle how amazing this experience was for me and my kids. The children at the orphanage were absolutely adorable and our work with them was both heartwarming and heartbreaking. Here are just a few pictures we took of the kids.
You can read more about our Peru adventure and why we decided to volunteer all summer HERE.