Aji de Gallina

Gallina means hen and I imagine at some point hens were used to make this dish.
However, I believe just regular chickens are used.
This dish is served everywhere in Peru and I have found it to be inconsistent from delicious to quite unappetizing.
If cooked properly though it is quite an interesting and delicious dish.

3 breast of chicken boiled and shredded
1 1/2 cups of chicken broth
1/2 cup of oil
1 cup of evaporated milk
2 small onions cut into quarters
2 cloves of garlic chopped
1 small (sandwich size bread like french bread) soaked in water and and then water squeezed out
2 tbsp. walnuts finely chopped
4 tbsp. parmesan grated
3 hard boiled eggs sliced
4 tbsp. aji de amarillo
8 black olives
4 large potatoes boiled (peeled)
and cut into slices about an 1" thick
salt and pepper to taste


1. Heat the oil in a pot and saute the onions, garlic and the aji amarillo.
2. Add salt and pepper to taste
3. Add the chicken broth and bring to a boil then add the pan stirring constantly.
4. lower heat and cook for about 5 mins.
5. Add the chicken, walnuts and the parmesan and stir
6. Finally add the milk and stir
7. When it thickens, it is done
8. Serve over the potatoes
9. Garnish with eggs and olives and serve

this dish is classically served with white rice