This Sauce Is Why I Love Peruvian Cooking

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/ MY EQUIPMENT: CUTTING BOARD: https://amzn.to/46uq1OR HALF SHEET PAN: https://amzn.to/3AbGnjr SHEET PAN RACK: https://amzn.to/3YvSeCR PARCHMENT PAPER: https://amzn.to/3Yuu8bA CARBON STEEL PAN: https://amzn.to/4cevScr NON-STICK PAN: https://amzn.to/3ysy2XX STAINLESS PAN: https://amzn.to/3WO1dho CHEF KNIFE: https://amzn.to/3SydDHG DIGITAL SCALE: https://amzn.to/3YOCUld MANDOLIN SLICER: https://amzn.to/4d8AW3k CHINOIS: https://amzn.to/49CmoaY INSTANT READ THERMOMETER: https://www.thermoworks.com/?tw=chefbillyparisi *These are affiliate links that allow me to earn from qualifying purchases* → 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 • 12 ounces evaporated milk - THIS IS CORRECT, IGNORE THE VIDEO • 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: [1-2 RELEVANT PLAYLIST LINKS] → Follow Me On: • My Website: https://billyparisi.com • Instagram: https://www.instagram.com/chefbillyparisi • Facebook: https://www.facebook.com/chefbillyparisi • Pinterest: https://www.pinterest.com/chefbillyparisi • LinkedIn: https://www.linkedin.com/in/billyparisi 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. Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!