Ají De Gallina
From labradors 10 years ago
- 1 hour to make
- Serves 4-6 servings
Classic Peruvian chicken stew featuring the taste of the ají amarillo pepper.
Ingredients
- 2 chicken breasts, bones in, but skin removed shopping list
- 1 Bay leaf shopping list
- 3 Cups water shopping list
- 3 Tbsp. vegetable oil shopping list
- 1 1/2 Cups Chopped onion shopping list
- 4 cloves garlic, minced shopping list
- 1 Cup Ají amarillo paste shopping list
- 1/2 Tsp. turmeric (optional) shopping list
- 1/2 Loaf French bread shopping list
- 2 Cups milk (divided) shopping list
- 1/2 Cup Chopped pecans shopping list
- salt, to taste shopping list
- pepper, to taste shopping list
- 4-6 small potatoes, sliced and boiled shopping list
- Grated parmesan cheese, to taste shopping list
- 2 hard-boiled eggs, halved shopping list
- 4 black olives, halved shopping list
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.
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