This is a very popular and classic dish of Peruvian cuisine, which is reaching more and more places. I have respect for Peruvian food, for their exquisite and varied dishes and seasonings, besides of me having 2 friends from that country. My idea is to frequently introduce recipes from other countries, especially from South America. So, I’d appreciate suggestions of what dishes you would like to see on this website.
- 2 chicken breasts
- 1 stick of celery
- One chopped onion
- 2 cloves of finely chopped garlic
- 1 tablespoon of oil
- Salt and pepper to taste
- 4 slices of white bread without the edges
- 1 can of evaporated milk
- 2 tablespoons of yellow chili paste (I used a Peruvian one)
- 80g (3 oz) of pecans or walnuts
- 2 cooked (boiled) potatoes
- 2 tablespoons of Parmesan cheese
- 8 black olives
- 2 boiled eggs
- White rice (cooked)
- Chopped parsley
- In a pan with hot water, place the chicken breasts with celery and a little salt. Boil the chicken for about 35 minutes.
- Once the chicken is ready, remove from the water and shred. Retain the chicken broth for later.
- In a small bowl, place the slices of bread and soak them with 1/3 can of evaporated milk.
- Then, in a large skillet, fry in oil the onion and garlic for about 4 minutes or until the onion is transparent. Add the yellow chili paste and a little pepper.
- Cook all very well for about 2 more minutes.
- Then add the soaked bread and the remaining 2/3 can of evaporated milk to the mix.
- You can also add some of the broth in which the chicken was cooked.
- Add to the mix the pulled chicken and ground walnuts or pecans.
- Also add the Parmesan cheese. Cook for another minute. Stir everything well.
- To serve this dish, put some white rice on the plate, a couple of slices of the cooked potatoes, and sprinkle them with chopped parsley.
- Then put the Ají de Gallina mix on the plate, and on top of it add a couple of slices of boiled egg with about 2 olives.