Peru / Main
Ají de gallina
Shredded chicken in a creamy sauce of ají amarillo, nuts and bread.
Ingredients
- Chicken breast800 g
- Ají amarillo paste5 tbsp
- White bread4 slices
- Milk400 ml
- Walnuts80 g
- Parmesan60 g
- Onions2
- Garlic5 cloves
- Turmeric1 tsp
- Potatoes, boiled600 g
- Eggs, hard-boiled4
- Black olives60 g
- Rice, to serve350 g
- Vegetable oil60 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Poach the chicken breast in salted water for twenty minutes and pull it into fine threads by hand.
Soak the crustless bread in the milk for ten minutes.
Fry the onion and garlic until soft, add the ají paste and turmeric and cook five minutes.
Blend the soaked bread with its milk, the walnuts and the fried onion until smooth.
Return the mixture to the pan and cook it ten minutes on a low heat, stirring.
Stir in the chicken and parmesan, season and warm it five minutes to the thickness of soured cream.
Serve over boiled potato and rice, garnished with egg and olives.
