Ají de Gallina

Name: Ají de Gallina
Cuisine: Peruvian
Ingredients: 1 whole roaster chicken, pullet or hen (about 5 lb / 2½ kg); 1 whole roaster chicken, pullet or hen (about 5 lb / 2½ kg); 2 cups mirepoix, (peeled, chopped onion, carrot and celery); 3 slices white bread, crusts removed; 2 cups chicken stock; ½ cup vegetable oil; 1 whole roaster chicken, pullet or hen (about 5 lb / 2½ kg); 2 cups mirepoix, (peeled, chopped onion, carrot and celery); 2 cups mirepoix, (peeled, chopped onion, carrot and celery); 2 cups mirepoix, (peeled, chopped onion, carrot and celery); 3 tbsp grated Parmesan cheese; 2 tbsp ají mirasol paste; 1½ cups evaporated milk; 3 tbsp chopped walnuts; 4 cloves garlic, crushed; 2 cups, finely chopped red onion; 1½ cups ají amarillo paste; ½ tsp dried oregano; Black olives; 2-3 hard-boiled eggs, sliced; Salt and freshly ground pepper; Salt and freshly ground pepper; Pinch cumin; Bouquet garni

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

A kind of chicken did exist in Peru in pre-Colombian times. Known as ‘hualpa’ in Quechua, it was cooked with ají and was important enough to have an Inca named for it. Atahualpa, last of the ruling Incas, was executed by the Spaniards but the dish as it exists today is a perfect example of the fusion of Spanish and Quechua ingredients. The addition of bread, nuts and cheese to the hot spicy chicken gives an added dimension to this very traditional dish.

Ingredients

Americas
Peru
Main course

Ingredients

Method