Ají de Gallina in 5 easy steps

Step 1: Boil and shred the chicken. Place the chicken in a large pot filled with water and boil until cooked. Remove the chicken and let it cool before shredding. Discard skin, bones, and fat. Strain the broth and save it for later.

Step 2: Prep the rice, potatoes, and eggs. Prepare 2 cups of white rice, boiled potatoes (peeled and sliced), and hard-boiled eggs (shelled and sliced).

Step 3: The sauté. Soak the bread in the chicken stock and blend to a paste. In a large skillet, sauté chopped onions over medium heat until soft and golden, about 10 minutes. Add 1 tablespoon of minced garlic and 1 teaspoon of cumin, sauté for 1 minute. Add the softened bread and 1 tablespoon of ají amarillo paste while stirring. Add chicken stock to keep the sauce from burning and continue cooking as the sauce thickens.

Step 4: Finish the sauce. Add the shredded chicken and simmer just long enough to warm the meat and sauce. Stir in the pecans and Parmesan cheese, simmer gently until thickened slightly. Add salt and pepper to taste.

Step 5: Arrange and serve. Transfer the chicken and sauce onto a serving platter over sliced potatoes. Arrange the eggs and olives on top. Sprinkle with chopped parsley, pepper, and Parmesan cheese. Serve with rice and lettuce on the side.

Equipment Needed

Dietary

Allergens