Peruvian Creamed Chili Chicken (Ají de Gallina) Recipe

Boil jackfruit in vegetable stock until tender, about 30-40 minutes.

Remove jackfruit, let it cool before shredding.

Blend ají amarillo peppers, onion, and garlic until smooth.

Heat olive oil in a pan over medium heat and sauté the blended mixture until fragrant, about 5-7 minutes.

Soak bread in vegetable milk until soft, then blend with walnuts until smooth.

Add the bread mixture to the pan and stir to combine with the sautéed mixture.

Gradually add reserved vegetable stock, stirring until the sauce thickens, about 10 minutes.

Incorporate shredded jackfruit into the sauce and season with salt and black pepper to taste.

Simmer for an additional 5 minutes to meld flavors.

Serve over rice, garnished with sliced hard-boiled eggs and olives.

Equipment Needed

Dietary

Allergens