Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, aji de gallina. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Aji de gallina is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Aji de gallina is something which I have loved my entire life. They’re nice and they look fantastic.
I served the Aji de Gallina over boiled potatoes with a side of rice and garnished with boiled eggs black olives and orange pepper. And was even blessed to have some Inca Kola to go along with this very delicious and easy meal to cook. Ají de gallina is one of these traditional dishes: poached chicken slathered in a spicy and creamy nut-based sauce is served over white rice and boiled potatoes.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook aji de gallina using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Aji de gallina:
- Make ready 1 chicken breasts(cooked and shredded)
- Make ready 1 1/2 cup chicken broth(you can use the broth chicken cook)
- Prepare 7 slices white bread
- Get 1 cup whoke milk
- Get 1 big onion chopped in square
- Prepare 1 1/2 tbsp Peruvian yellow chili
- Prepare 1/2 tsp curcuma (palillo)
- Prepare 1/4 tsp ground cumin
- Make ready 1/4 tsp ground black pepper
- Take 1 cup grated parmesan cheese
- Make ready 4 boiled potatoes
- Make ready 1 boiled egg
- Make ready 1 tsp salt
- Prepare 6 black olives
- Make ready 1/2 cup chopped pecans
Aji de Gallina is a perfect example of the power of simplicity. This easy cook recipe is always a winner and makes you look like a pro cook. However, legend says it wasn't some ingenious Catalan or local chef that created one of the most popular modern-day Peruvian chicken dishes: the slaves of the conquistadors get the credit. Aji de gallina is a popular Peruvian dish, consisting of succulent chicken in a mildly spicy creamy sauce; a truly delicious Latin American recipe.
Instructions to make Aji de gallina:
- Cook the chicken breast with three cups of water and pinch of salt.after is cooked take out the chicken and shredded. Add in the pot when you have the hot broth the whole milk and the white bread in little pieces, you can mashed with a fork or blender for 30 seconds and set appart.
- In other pot cook the potatoes and the egg, after is cooked peal and cut in slices 4 slices from each potato. Set apart.
- In a deep saucepan add the oil and the onions saute for 10 minutes until is soft and gold brown add sometimes a little water(be careful not burn) add the yellow chili salt peper cumin and curcumma saute more for 2 minutes after it add the cream of bread and the shredded chicken mix well and boil for 3 minutes add the parmesan cheese, pecans and turn of the stove.
- Set a plate with 4 slices of potato serve on the top your aji de gallina and decorate with a black olive and piece of boiled egg.
Aji de gallina is a classic Peruvian dish that is a great example of combining a European style of making a sauce (mainly French, in this case) with local aji amarillo chili mixed in. It's essentially shredded chicken wrapped in a creamy walnut and bread-thickened sauce with a little chili kick. Believe me, the result is comforting and delicious. Aji de gallina - a creamy Peruvian chicken stew or fricassee served with boiled eggs, olives, potatoes and rice. Many Latin American recipes on Where Is My Spoon this week.
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