Aji de Gallina

Directions

1. Cut the bread into small pieces and place in a bowl with 1 ½ cups of milk to soak. Set aside and leave remaining cup of milk for the sauce.
2. In a medium sized saute pan, heat the oil over medium heat. Add the onion and garlic, and sauté for 3 minutes or until the onion becomes translucent. Add the chopped walnuts, chilli paste, salt, pepper, and cumin.
3. Continue to cook and stir occasionally for another 3 minutes. Remove from the heat and set aside to cool.
4. In a blender, add the soaked bread with milk and the onion and walnut mixture. Blend together until it reaches a smooth consistency.
5. In a medium sized pot, pour the mixture and turn on to medium heat. Add the broth, shredded chicken breast, Parmesan cheese and remaining milk. Cook for about 6-8 minutes or until it is creamy. If the sauce starts to dry out during the cooking process, add a little broth.
6. Serve over sliced boiled yellow potatoes and garnish with olives, egg, parsley, and walnuts.

Note

Feel free to swap the 2 oz Parmesan for any other hard cheese made from sheep’s milk if you’re sensitive to the A1 protein.

Nationally recognized nutrition and weight-loss expert, Manuel Villacorta, was pleased to be able to drink milk again after finding a2 Milk®. He uses it in many of his latino recipes to make them easier on digestion and may help some avoid discomfort.

“Since milk and I have been reunited, thanks to a2 Milk®, today I am presenting one of my favorite Peruvian dishes that you will all love, Aji de Gallina. This is a classic Peruvian chicken stew in a spicy and nutty creamy sauce.”