@xavskitchen: STEWS OF SOUTH AMERICA 🌎 A warm welcome to my new series, STEWS OF SOUTH AMERICA, where I’ll be taking you around this incredible continent discovering some of the best stews it has to offer. To start this series off, we will be taking a trip to Peru, to make the famous ‘Aji de Gallina’. A rich and comforting aji Amarillo based stew. It’s rich, creamy and spicy so I hope you all enjoy! Full recipe below (2) Paste: (or you can just buy the paste in the store) 6 fresh aji Amarillos de-seeded 1 tbsp vegetable oil Stew: 1 chicken stock cube 4 coriander stems whole 1 spring onion cut into 3 2 bay leaves 5 sprigs of fresh oregano or 1 tbsp dried 400g chicken breast whole 1 red onion finely diced 1 tsp ground cumin 1 tsp all purpose seasoning 1/2 tsp black pepper ground 80g day old bread 40g parmesan cheese 40g chopped toasted walnuts (optional) 50g evaporated milk Salt to taste (1) Heat up a large stew pot on a medium heat, then add 800ml cold water. Bring to a boil, then once boiling, add the chicken stock cube, coriander stems, spring onions, bay leaves, oregano and aji Amarillos (if making paste from scratch). Boil for 20 minutes, then remove the Aji Amarillos, peel the skin, then blend with the vegetable oil, until you reach a smooth paste. Set aside. 
(2) Now season the broth with some salt to taste, then add the chicken breast and boil for 35 minutes, then remove and shred. Reserve the broth for later, we are going to use it for the stew. Now soak the bread with a ladle or two of the broth for atleast 15 minutes. (3) Start the stew by heating a pot on a medium heat, then adding some oil, followed by the red onion. Cook until soft, then add the paste and cook for 5-8 minutes until reduced. Now season with cumin, all purpose and black pepper, then cook for a further 2 minutes. (4) Now add the soaked bread mixture and cook for 5 minutes, then transfer to a blender and pulse until completely smooth. Now add the shredded chicken, parmesan and evaporated milk, then cook for a few more minutes. Add a dash more stock if you want to loosen the sauce, then taste for salt levels, then serve with some white rice, black olives and eggs. #stew #eggs #peruvianfood #peru #cooking #fyp

Xav

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Sunday 06 July 2025 11:28:45 GMT