Ají de gallina (Peruvian dish)
Ají de gallina (Peruvian dish)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ají de gallina (peruvian dish). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Find Deals on Aji De Gallina in Groceries on Amazon. Ají de gallina is one of these traditional dishes: Poached chicken slathered in a spicy and creamy nut-based sauce is served over white rice and boiled potatoes. Bright yellow—amarillo—in color thanks to the famous ají amarillo, and rich from the unusual sauce of ground walnuts, this dish is hearty, filling, and also really easy to make.

To begin with this particular recipe, we have to prepare a few ingredients. You can have ají de gallina (peruvian dish) using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Ají de gallina (Peruvian dish):
  1. Get boiled ingredients
  2. Prepare 1 chicken breast
  3. Take 2 potatoes
  4. Get 2 eggs
  5. Take 4 garlic cloves
  6. Take 1 tbsp blended chili
  7. Take 1 tbsp vegetable oil
  8. Make ready 2 tsp palillo
  9. Take 3 cup rice
  10. Make ready 4 olives
  11. Prepare main mixture
  12. Prepare 3/4 can evaporated milk
  13. Make ready 1 1/2 cup water
  14. Prepare 3 bread
  15. Prepare salt

In all the right ways, every time. This super-classic chicken recipe comprises a creamy, somewhat spicy sauce made with shredded hen or chicken, ají amarillo chili peppers, minced garlic, pecan nuts, parmesan cheese, and bread crumbs. This delicious Peruvian dish has spicy chicken with creamy yellow sauce. The main star in this dish is the yellow pepper or also known as aji amarillo.

Instructions to make Ají de gallina (Peruvian dish):
  1. Boil the chicken with a tea spoon of salt. Separatedly, boil the potatoes and the eggs. In a rice maker cook the rice with a tea spoon of salt, too.
  2. Shred the bread into pieces and soak them with the evaporated milk.
  3. If desired, blend it. You may not blend it of you desire to feel the bread in the dish.
  4. Shred the boiled chicken breast into pieces. It can be thin or thick, but the thinner you make them, the more effort it takes and the less you feel the chicken in the dish.
  5. Mince or mash the garlic.
  6. In a pot, fry the garlic with the oil and then add the palillo and the chili. It just takes a few minutes. Palillo's itself doesn't have that much flavor. We add it so the dish has a better yellow look but you may not use it if you can't find it. Just add a tad more chili if you don't use palillo. Peruvian palillo is made from curcumin (which, unlike red saffron, it is made from a root) and dried chilli. You may also use just yellow saffron if it is easier to find but don't forget the chili.
  7. Pour the main mixture of bread, milk and water to the pot and mix. Add salt.
  8. Wait until it boils and add the chicken. Boil it until it is creamy and not to watery if it is. This is the ají de gallina mixture.
  9. Peel the eggs and the potatoes. Cut the potatoes into 1/3 inch slices and the eggs in sixths. You can also bake the potatoes slices for adding an extra crunch to the dish.
  10. Serve a portion of cooked rice and a potato slice in a plate. Serve the ají de gallina besides them and place a quarter of the egg on top of it. Decorate with olives.

Aji de gallina is a classic Peruvian dish that is a great example of combining a European style of making a sauce (mainly French, in this case) with local aji amarillo chili mixed in. It's essentially shredded chicken wrapped in a creamy walnut and bread-thickened sauce with a little chili kick. Believe me, the result is comforting and delicious. Classic, creamy, slightly spicy and filling: this chicken dish is Peruvian soul food at its best. Here's the recipe for how to make aji de gallina.

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