Peruvian · Chicken

Ají de Gallina

Name: Ají de Gallina
Cuisine: Peruvian
Ingredients: 600 g Boneless chicken breasts; 120 g White bread; 300 ml Evaporated milk; 50 g Walnuts; 30 ml Vegetable oil; 200 g Onion; 3 cloves Garlic; 70 g Ají amarillo paste; 40 g Grated Parmesan; 7 g Salt; 600 g Potatoes; 2 Eggs; 8 Black olives; 200 g Long-grain rice; 2.9 litres Water

Servings

Ingredients

Boneless chicken breasts600 g
White bread120 g
Evaporated milk300 ml
Walnuts50 g
Vegetable oil30 ml
Onion200 g
Garlic3 cloves
Ají amarillo paste70 g
Grated Parmesan40 g
Salt7 g
Potatoes600 g
Eggs2
Black olives8
Long-grain rice200 g
Water3 litres

Original recipe serves about 4.

Method

1
Put the chicken in a saucepan with 1 litre water and half the salt. Simmer gently for 15–20 minutes, until it reaches 74°C. Remove, cool slightly and shred; retain the broth. Soak the torn bread in the milk for 10 minutes, then blend with the walnuts.
2
Heat the oil in a pan and cook the chopped onion for 8 minutes. Add the minced garlic and ají amarillo paste and cook for 3 minutes. Stir in the bread mixture and 300 ml chicken broth; simmer gently for 8 minutes, stirring frequently.
3
Add the shredded chicken, Parmesan and remaining salt. Cook for 5 minutes, adding another 100 ml broth if needed for a thick, spoonable sauce.
4
Meanwhile, boil the peeled potatoes in 1 litre water for 20 minutes and hard-boil the eggs in 500 ml water for 10 minutes; drain, peel the eggs and slice both. Cook the rice in the remaining 400 ml water for 15 minutes, covered, then rest for 10 minutes. Serve the chicken sauce over potatoes with rice, egg halves and olives.

Recipe source: TheMealDB