How to make it

  • 1. Simmer the chicken with the water, salt and bay leaf.
  • 2. Allow the chicken to cool, in its broth, until needed.
  • 3. In a pot, heat the oil.
  • 4. Add the onion and sauté for two minutes.
  • 5. Add the garlic and cook two minutes more.
  • 6. Add the ají amarillo and turmeric.
  • 7. Cook for five minutes, slowly adding one cup of the stock.
  • 8. Add the soaked bread.
  • 9. Purée.
  • 10. Add the rest of the stock.
  • 11. Adjust the seasoning.
  • 12. Add the rest of the milk.
  • 13. Cook on low heat for seven minutes, stirring frequently.
  • 14. Add the shredded chicken and the pecans.
  • 15. Cook for six minutes.
  • 16. Serve over the potatoes.
  • 17. Garnish each serving with grated Parmesan, half of a boiled egg and four olive halves.
  • 19. Accompany with rice.

People Who Like This Dish 4
Reviews & Comments 3

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  • RetiredCook 3 years ago
    Thanks Labs!! Labs is a friend who happened to be my Secret Santa this year and I'm the proud owner of a jar of Ají de Gallina - so I'm all set to go! :)
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  • champagnetime 4 years ago
    I'm with NPMarie - off to look for Aji Amarillo!! This does sound delicious, Labs!!!!
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  • NPMarie 4 years ago
    Delicious! I hope I can find Aji Amarillo paste:)
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