Name: Ají de Gallina (Peruvian Chili Chicken)
Yield: 8 servings
Cuisine: Peruvian
Ingredients: 1300 g chicken; 120 ml olive oil; 1 large onion; 8 cloves garlic; 3 (seeds and filaments removed) yellow South American chilis (aji amarillo); to taste salt; to taste pepper; 1 chicken stock cube; 1/4 loaf bread; 110 g pecans; 110 g Parmesan cheese; 1 can evaporated milk; 1.6 kg rice (boiled); 4 eggs (hard boiled); 6 potatoes; 120 g black olives

Chicken

8 servings

1038 cal/serving

Instructions

Step 1

Boil the chicken with the stock cube and salt until cooked, reserving the cooking stock.

ChickenChicken stock cubeSalt

Step 2

Remove bones and shred the chicken into bite-size pieces.

Chicken

Step 3

Heat olive oil in a saucepan and sauté onion, garlic and chopped chilis; season with salt and pepper and cook until golden.

Olive oilOnionGarlicYellow South American chilis (aji amarillo)SaltPepper

Step 4

Soak the bread in two cups of reserved chicken stock, blend until smooth, and add the mixture to the saucepan.

BreadChickenChicken stock cube

Step 5

Cook the sauce slowly, stirring, for about 10 minutes to thicken.

OnionGarlicYellow South American chilis (aji amarillo)Bread

Step 6

Meanwhile, fry a little garlic briefly, add rice and salt, then cook the rice covered for about 20 minutes until water evaporates.

GarlicRice (boiled)Salt

Step 7

Add chopped pecans, grated Parmesan and shredded chicken to the sauce and cook until thick and creamy.

PecansParmesan cheeseChicken

Step 8

About five minutes before serving, stir in the evaporated milk and continue cooking on low heat.

Evaporated milk

Step 9

Serve the Ají de Gallina over boiled rice and garnish with halved potatoes, quartered eggs, and olives.

Rice (boiled)PotatoesEggs (hard boiled)Black olives

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.