Aji de Gallina con Mafaldine

The Recipe

Serves: 2-4 People
Preparation: 30 minutes
Cooking Time: 30 minutes

“Originally a dish that was introduced by the Moors, it was sweet, cream, and thickened with almonds.”

Aji de Gallina is one of those staple comfort foods found throughout Peru and finds its place in the home and in fine dining establishments alike. It is a dish that has evolved with the immigration patterns of Peru.

It was originally a dish that was introduced into Peru by the Moors. A creamy, sweet dish thickened with almonds that has since morphed into a savoury dish containing the fruity and gentle spice of Aji Amarillo, cheese and bread as a thickening agent.

The first time I tried aji de gallina on my travels, it seemed so familiar. As I continued to try the dish around the country, the black olives so prominent in the cuisine told tales of European history, as did coriander, an herb originally from the Mediterranean.

With an armload of ingredients I brought back from Peru, aji amarillo was one of them so of course I seized the opportunity to recreate this comfort dish, and instead of pairing it with rice, I’ve teamed it up with my ultimate comfort food - pasta!

Mafaldine is a flat pasta that has these beautiful ruffled edges that hold on to sauce (and in this case, shredded chicken), so well.

THE INGREDIENTS

250g chicken breast
2 cloves of garlic
bunch of fresh rosemary
½ medium onion roughly chopped

2 tbsp extra virgin olive oil
1 medium onion finely chopped
2 cloves garlic, finely diced
1 slice of white bread (I used brioche)
250mls evaporated milk
2tbsp aji amarillo paste
2 tbsp. extra virgin olive oil
30g toasted walnuts
40g parmesan cheese
salt and pepper to taste
400g mafaldine

Garnish
coriander
black olives
extra parmesan cheese

THE METHOD

1. In a large pot, place 1 L of water with the chicken breast, salt, rosemary, garlic, and onion and simmer until the chicken is cooked. Take out the chicken and shred while warm; set aside.

2. In another pot, bring salted water to a boil, place in the mafaldine, and cook until tender

3. Tear bread and pour in the evaporated milk; allow to soak until nice and soggy

4. In a pan over medium heat, heat oil and sauté onion, then garlic until fragrant; remove from heat and place in a bowl to cool.

5. Blend cooked onions, garlic, soaked bread, aji amarillo paste, toasted walnuts and cheese until nice and smooth. Place back in the pan and heat at a low temperature.

6. Toss mafaldine in the pan until the strands are nicely coated. Add salt and pepper to taste.

7. Plate nicely, top with black olives, chopped coriander, olive oil, and of course, another grating of parmesan cheese.

8. Enjoy

Colombian Chicken Soup

The Recipe

Serves: 6-8 People
Preparation: 30 minutes
Cooking Time: 40-60 minutes

“The very name of this soup, Ajiaco, includes the word Aji, meaning chilli pepper, in the language of the Taino people.”

 Ajiaco is a traditional soup that has evolved with the history and culinary landscape of Colombia. More than a soup, it is a stew consisting of filling ingredients that is perfect for cooler seasons and is accompanied by a variety of sides making it a very substantial meal.  

Honestly, it is quite difficult to replicate the exact taste of this dish if you do not have the access to Colombian guascas or potatoes, but you can adapt and tweak a little like I have done for this recipe. (Purists, please close on eye).

Try this simply delish soup - make it in bulk and share the warmth and comfort of my favourite Colombian dish.

Or read a little more about its history HERE

THE INGREDIENTS

1 bone in chicken breasts (200g)
2 cloves of garlic
2 tbsp. extra virgin olive oil
120g spring onions (whole)
500g/3 white potatoes, peeled diced into 2cm cubes
500g/3 red potatoes, peeled and diced into 2cm cubes
3 ears of fresh corn, cut into halves
1 jalapeno (optional, finely sliced)
1.5 tsp dried oregano
10g finely chopped coriander stalks

2 litres of good chicken stock OR 2 litres of water and 2 bouillon chicken stock cubes
1/2 -1 tsp salt (depending on the slat level of your stock)
1/2 tsp cracked black pepper (or more if you wish)

10g coriander

Garnish
120mls cream
15g capers
chopped coriander leaves
finely chopped spring onion

THE METHOD

1. In a large pot (4L), on medium heat, warm olive oil and sear the chicken breast skin down first.
   Add in the garlic, spring onions, coriander stems and salt, cook for 3 m before adding the corn, chopped potatoes and oregano. You can add in the chilli here if you are including it.

2. Once the ingredients are seared, pour in the stock and turn and lower the heat. Cook for about 1 hour until the chicken is soft and tender and the stock is slightly reduced.

3. Remove the chicken breast and shred the meat off the bone, remove the spring onions and discard.

4. Place pieces of corn in serving bowls, add in the shredded chicken and ladle in the soup.

5. Leave room for a splash of cream

6. Top with chopped coriander, spring onions and a sprinkle of capers.

7. Serve with white rice and fresh, buttery sliced avocado