Name: Ají de Gallina
Total time: 60 min
Yield: 4
Ingredients: 3 chicken breasts; 1 liter chicken broth; 4 slices white bread, crusts removed; 1 cup evaporated milk; 2 tbsp oil; 1 onion; 3 cloves garlic; 3 tbsp ají amarillo paste; 1/2 cup walnuts or pecans; 1/2 cup grated parmesan; to taste salt and pepper; to serve white rice, boiled potatoes, black olives, hard-boiled egg

Ají de Gallina

Shredded chicken in a creamy, golden sauce made from yellow chili and walnuts.

Prep

15 min

Cook

45 min

Total

60 min

Active

30 min

Serves

Difficulty

Medium

Cuisine

peruvian

Servings4

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Steps

Poach the chicken breasts in the broth for 20 minutes until cooked through; reserve the broth and shred the chicken.
Soak the bread in 1 cup of the reserved broth until soft, then blend or mash into a smooth paste.
Cook the onion and garlic in oil until soft, then stir in the ají amarillo paste for 2 minutes.
Add the bread paste, ground walnuts, evaporated milk, and 1 more cup of broth, and simmer 10 minutes, stirring often, until thickened.
Stir in the shredded chicken and parmesan, and season with salt and pepper.
Serve over rice with boiled potato slices, olives, and hard-boiled egg.