Aji Amarillo Paste

Aji de Gallina

  • 1 chicken breast
  • 50g of fresh white breadcrumbs
  • 100ml of milk
  • 2 tablespoons of vegetable oil
  • ¼ onion, chopped
  • 1 clove of garlic, chopped
  • 2 tablespoons of Aji Amarillo paste
  • ¼ teaspoon of palillo seasoning
  • Salt and black pepper

Place the chicken in a saucepan, add just enough boiling water to cover, then bring to the boil and simmer for 8-10 minutes, or until opaque and cooked through. Remove from the water and set aside on a plate to cool, reserve the cooking liquor. When cool enough to handle, shred the chicken. Meanwhile, soak the breadcrumbs in the milk.

Heat the oil in a large frying pan over a medium-high heat and fry the onion for 7-8 minutes, or until softened and golden. Add the garlic and fry for a further minute until fragrant. Stir in the palillo seasoning and the Aji Amarillo paste and seasoning and fry for a minute, adding a little more oil if the mixture looks dry. Add the shredded chicken and stir to coat in the spices for a minute, then pour in the soaked breadcrumbs and milk. Add 100ml of the reserved stock, bring to a boil then lower the heat and simmer gently for five minutes until the sauce is rich and creamy, adding a little more stock if it gets too thick. Season to taste with salt and freshly ground black pepper. Serve with rice and/or boiled potatoes.

Papa La Huancaina

  • 1/2 cup chopped red onion
  • 1 tsp minced garlic
  • 2 tbsp vegetable oil
  • 2 tbsp Aji Amarillo Paste
  • 3-4 crackers
  • 1/2 lb fresh white cheese
  • 1 cup milk
  • juice of 1/2 key lime
  • oil
  • 6 boiled white potatoes

In a small skillet, heat the 2 tablespoons of vegetable oil. Over medium heat, sauté the onion and garlic until the onion is translucent, about 3 minutes. Remove onion mixture from the heat, and in a blender or food processor fitted with a steel blade, blend together the crackers, white cheese, milk, salt, and Aji Amarillo Paste, adding just enough vegetable oil to give the mixture a smooth creamy consistency. Add the juice of 1/2 key lime and blend for a few more seconds. Adjust seasoning to taste, adding more salt if necessary. Let sauce cool to room temperature or chill in the fridge. To serve, pour the sauce over sliced cold boiled potatoes and garnish with boiled egg slices, olives, and lettuce leaves.