Peru
Ají de Gallina (Peruvian Chili Chicken)
Ají de Gallina (Peruvian Chili Chicken), prepared with chicken, olive oil, large finely chopped onion.
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Recipes from the same place, or built on the same ingredients.
Peru
Ají de Gallina (Peruvian Chili Chicken), prepared with chicken, olive oil, large finely chopped onion.
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Measuring cups and spoons · Kitchen knife · Cutting board · Saucepan · Stirring spoon · Blender or food processor · Grater · Food thermometer
7 clear steps
Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock. Check the thickest piece of chicken reaches 74°C / 165°F before shredding.
In a saucepan, heat oil and sauté the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry this until the onions are cooked and golden.
Soak the bread in two cups of the stock from the boiled chicken and place in a blender for a couple of minutes and then add the resulting liquid to the saucepan.
Cook slowly for ten minutes. Cook slowly, stirring to thicken.
Boil the listed potatoes in a separate pan until tender. Reheat the already-cooked rice until steaming hot throughout; do not follow a second raw-rice procedure for an ingredient already listed as boiled rice.
Back to the Ají de Gallina: add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture. About five minutes before serving, add the evaporated milk and continue cooking on low heat.
Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.
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