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Chicken Aji

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Surprise your family with this spicy but creamy Peruvian classic. Serve over white rice or potatoes to tame the flavorful heat.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6 servings


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 11

    PLACE potatoes in large pot with enough water to cover completely. Boil over medium-high heat for about 15 minutes or until potatoes are tender when pierced with a fork. Drain water. Let potatoes cool, then peel. Slice and set aside.

  • Step 2 of 11

    PLACE bread in a medium bowl. Add evaporated milk; set aside to soak.

  • Step 3 of 11

    PLACE chicken in a medium saucepan with enough water to cover completely. Boil over medium heat for 20 minutes or until chicken is cooked through.

  • Step 4 of 11

    REMOVE from heat; place chicken in a separate container to cool. Strain broth, reserving 2 ½ cups. Shred chicken.

  • Step 5 of 11

    HEAT oil in a large skillet over medium heat.

  • Step 6 of 11

    ADD onion and garlic; cook, stirring frequently, for about 3 minutes or until tender.

  • Step 7 of 11

    STIR in aji paste; cook for 5 minutes. Remove from heat.

  • Step 8 of 11

    PLACE soaked bread with evaporated milk, nuts, cheese, bouillon and aji mixture in food processor or blender; cover. Process for 20 seconds. Add some reserved chicken broth if necessary.

  • Step 9 of 11

    RETURN mixture to skillet; add reserved chicken broth. Cook over medium-low heat until gently boiling. Stir in shredded chicken; cook for 5 minutes.

  • Step 10 of 11

    SERVE with potatoes, eggs, olives and a sprig of parsley.

  • Step 11 of 11

    TIP: If aji paste is not available, substitute with 3 frozen or fresh aji peppers.

Nutrition Facts

Amount Per Serving
Servings: 6 servings
Calories 460
Calories from Fat 120
%Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 14%
Cholesterol 155mg 52%
Sodium 340mg 14%
Total Carbohydrate 50g 17%
Dietary Fiber 3g 12%
Sugars 7g
Protein 32g
Vitamin A 6%
Vitamin C 45%
Calcium 20%
Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
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