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Ají de Gallina
- Serves
4
- Difficulty
Medium
By Morena Cuadra and Morena Escardó
Published 2014
This dish is neither a stew nor a fricassee, but a flavorful sauce to which cooked chicken is added. There are three basic steps in the preparation: cooking the poultry, making the sauce, and combining both to meld the flavors. To complete the dish, serve boiled yellow potatoes and white fluffy rice on the same plate.
Ingredients
1 3 cups - Salt and pepper
3
Method
- Cook the chicken breast with water, salt, and pepper, in a heavy saucepan over medium heat (about 20 minutes). You can add a parsley sprig or a bay leaf if you want more flavor in your stock.
- When the chicken is tender, take it out of the water and shred the meat with two forks or with your fingers. Strain the stock and reserve.
- Put the bread in a bow
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