Name: Ají de Gallina
Yield: Serves 4
Cuisine: Peruvian
Ingredients: ½ cup pecans, finely chopped; 2 tablespoons ají amarillo paste; 4 Alfonso olives; ½ red onion, finely chopped; 2 garlic cloves, finely chopped; 2 hard-boiled eggs; ¼ cup vegetable oil; 3 slices white bread; 2 medium potatoes, boiled, peeled, and sliced; 3 cups cooked white rice; ½ cup Parmesan cheese, grated; ½ cup evaporated milk or half and half; 1 chicken breast; 3 cups water; Salt and pepper; ½ teaspoon dried oregano; 4 parsley sprigs for decoration (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

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 chicken breast
3 cups water
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