It’s Not About the Chicken — It’s About the Sauce

It’s Not About the Chicken — It’s About the Sauce

Peruvian Aji de Gallina is one of the most flavorful chicken dishes I’ve ever made. From the juicy, slow-braised chicken to the velvety sauce, every bite is a 10 out of 10. It is a labor of love but well worth the effort.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/aji-de-gallina/

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→ Ingredients
For the Braised Chicken:
• 2 tablespoons olive oil
• 2 split chicken breasts, about 1 ½ pounds total (see video)
• ½ roughly chopped yellow onion
• 1 roughly chopped carrot
• 1 roughly chopped rib of celery
• 2 smashed garlic cloves
• 4 to 6 sprigs of parsley
• 1 bay leaf
• 2 teaspoons dry oregano
For the Sauce:
• 3 thick sliced of white bread, cut into 1” cubes
• 8 cups braised chicken stock, see above
• 1 teaspoon cumin seeds, or ground
• 2 tablespoons olive oil
• 1 peeled small diced small red onion
• 2 seeded large diced yellow bell pepper
• 1 seeded large diced serrano pepper
• 1 seeded large diced Fresno pepper
• ¼ cup pecans
• 3 thinly sliced garlic cloves
• 2 teaspoons aji panca
• 4 cups evaporated milk
• ¼ cup grated Parmigiano Reggiano
• 3 tablespoons unsalted butter
• ¼ teaspoon ground nutmeg
• garlic rice, optional
• Hard boiled eggs, shelled and quartered
• ½ cup pitted black olives
• 4 large peeled, boiled, and thickly sliced Yukon potatoes
• salt and pepper to taste

Watch more recipe videos:
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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I’ll show you how to make anything from scratch, ensuring that every meal is a masterpiece.

Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn’t just a skill; it’s a source of pure happiness and fulfillment.

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