Peruvian Pot
Ají de Gallina
One of Peru's most beloved comfort foods. Tender shredded chicken in a rich, creamy sauce made from ají amarillo peppers, bread, walnuts, and Parmesan cheese, served over white rice.
Ingredients
Instructions
- 1
Boil the chicken breasts in seasoned water with a pinch of salt, a bay leaf, and a few peppercorns for about 20 minutes until cooked through. Reserve the broth. Shred the chicken into thin strips.
- 2
Soak the bread slices in the evaporated milk until soft. Blend together with the walnuts until you get a smooth, creamy paste.
- 3
In a large pan, sauté the diced onion and minced garlic in oil until golden and fragrant. Add the ají amarillo paste and cook for 2 minutes, stirring constantly.
- 4
Add the bread-walnut-milk mixture to the pan. Stir in about one cup of the reserved chicken broth. Cook over medium heat, stirring constantly, for about 10 minutes until the sauce thickens.
- 5
Add the shredded chicken and grated Parmesan cheese. Stir well and cook for another 5 minutes until everything is heated through. Season with salt and pepper to taste.
- 6
Serve over white rice with a boiled yellow potato on the side. Garnish with sliced hard-boiled eggs and black olives.
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