Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 25 mins
- Cook Time: 40 mins