📍 Lima
Peruvian ají de gallina
Shredded chicken in a creamy yellow ají sauce with bread, milk, pecans and cheese, served over potato.
- Preparation
- 25 min
- Cooking
- 35 min
- Waiting and resting
- 0 min
History
Ají de gallina belongs to Lima’s criollo cooking tradition. It combines a shredded poultry and bread base of Hispanic influence with Peruvian yellow ají, producing a creamy sauce now commonly served with potato, rice, egg and olives.
Ingredients
Preparation
- 1
Cook 600 g chicken with 1 bay leaf for 20 minutes; reserve the broth and shred the meat.
- 2
Soak 200 g bread in 250 ml of the 500 ml milk for 10 minutes, then blend.
- 3
Heat 2 tablespoons oil, sauté 1 onion and 3 garlic cloves, add 120 g yellow ají and cook for 5 minutes.
- 4
Stir in the blended bread, chicken and 40 g pecans; simmer for 10 minutes, adjusting the texture with broth.
- 5
Add 50 g Parmesan and serve over 4 potatoes, with 2 eggs and 8 olives.
Cooking tips
- If the sauce becomes too thick, add broth in 50 ml portions until it is creamy.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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