Making Ají de Gallina

Boil the chicken and potatoes in water until cooked.

In a bowl, cover 4 slices of white bread with evaporated milk and set aside.

Chop the yellow chili peppers by removing the tops, cutting them in half, and discarding the seeds and veins.

Chop the chili peppers into smaller pieces and blend them with vegetable oil until smooth.

Chop the red onion and garlic into small pieces.

In a frying pan, add the blended chili pepper puree and cook for a couple of minutes.

Add the chopped onion and garlic to the frying pan and cook until they become translucent.

Pull apart the cooked chicken using forks into shredded pieces.

Peel and quarter the cooked potatoes.

In a blender, combine the soaked bread and milk mixture, walnuts, and Parmesan cheese and blend until smooth.

Add the chili pepper, onion, and garlic mixture to the blender and blend until smooth.

Return the blended sauce to the frying pan and add the reserved chicken broth to adjust the consistency.

Add the shredded chicken to the frying pan and heat everything thoroughly before serving.

Serve the aji de Gallina over rice, garnished with black olives, slices of hard-boiled egg, and a couple of potato quarters.

Equipment Needed

Allergens