Aji de Gallina
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Unrated
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Prep Time
45 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 15 mins
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Servings
6 people
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Calories
272 kcal
Aji de Gallina
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Ají de gallina is a Peruvian dish made with chicken, yellow pepper and cream served with potatoes and rice, hard-boiled eggs and olives.
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Ingredients
- 2 chicken breast
- 2 onion minced
- 5 cloves garlic , pressed
- 3 bay leaf
- 1½ cup white rice
- 4 lices bread
- 2 cups condensed milk unsweetened
- 5 tablespoons yellow pepper paste aji amarillo, Peruvian style
- 2 oz. pecans or walnut kernels, kernels form
- 3 tablespoons Parmesan Cheese powder form
- ½ teaspoon Turmeric
- 3 egg
- 2 tablespoons white vinegar , to cook the eggs
- 6 potato medium sized
- black olives
- extra virgin olive oil
- salt
- black pepper , freshly ground.
Equipment
- Skimmer
- blender
- Pestle and mortar
Instructions
- Place the chicken breasts and bay leaves in a pan.
- Cover with water until the breasts are completely submerged. Season with salt and cover the pan.
- Start cooking over high heat and as soon as it boils again, lower the heat and cook over low heat for 30 minutes.
- Remove the breasts with a slotted spoon. Save the broth.
- While the chicken cooks, hard-boil the eggs. To do this, in a saucepan, bring a large quantity of water to a boil.
- Gently add the eggs, white vinegar and a large pinch of salt.
- Cook the eggs for 10 minutes.
- Remove them from the pan and let them cool.
- Wash the potatoes and cook them skin on in plenty of water and a tablespoon of salt for 30 minutes or until tender. Drain them. Wait for them to cool before peeling.
- Bring a large amount of water to a saucepan and bring it to a boil. Add ½ teaspoon of salt and the rice and cook for 10 minutes or according to package instructions.
- Drain the rice and set aside.
- Shred the chicken breasts.
- Pour 4 tablespoons of olive oil into a Dutch oven and sauté the garlic for 1 minute.
- Add the onion and a pinch of salt and cook, stirring, for about 10 minutes or until the onion is tender and just lightly browned. Turn off the heat and leave everything in the pot.
- Cut the sandwich bread into small pieces and place them in a deep plate and pour over a little broth from cooking the chicken breasts. Enough broth so that the bread is easy to mash with a fork and softens completely, forming a kind of thick paste.
- In a small blender, mix the yellow pepper paste with the condensed milk. Set aside.
- Using a pestle and mortar, finely chop the walnuts. Set aside.
- Add the blended yellow peppers, soaked and crushed bread, shredded chicken, crushed walnuts, a little salt and freshly ground black pepper to the Dutch oven with the garlic and onion. Mix everything together and cook over low heat for 5 minutes.
- Add the parmesan powder and turmeric and continue cooking for another 5 minutes. If the mixture is much too thick, add a little of the chicken breast cooking broth.
- To serve, place a little rice on the side of the plate, then, in the center, the potatoes, peeled and cut into large slices.
- Pour over the ají de gallina and finish by decorating with a few black olives and half a hard-boiled egg.
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