Ají de Gallina

Serves 1
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Directions

  1. 1Add carrot, leek, celery, garlic, and salt to boiling water.
  2. 2Add carrot, leek, celery, garlic, and salt to boiling water.
  3. 3Add carrot, leek, celery, garlic, and salt to boiling water.
  4. 4Separate chicken breast from legs.
  5. 5Separate chicken breast from legs.
  6. 6Separate chicken breast from legs.
  7. 7Separate the legs from the backbone.
  8. 8Separate the legs from the backbone.
  9. 9Separate the legs from the backbone.
  10. 10Add the breast, backbone and wings to the pot.
  11. 11Add the breast, backbone and wings to the pot.
  12. 12Add the breast, backbone and wings to the pot.
  13. 13Cover and cook over medium-low heat for 25 minutes.
  14. 14Cover and cook over medium-low heat for 25 minutes.
  15. 15Cover and cook over medium-low heat for 25 minutes.
  16. 16Clean seven fresh yellow peppers, removing veins and seeds.
  17. 17Clean seven fresh yellow peppers, removing veins and seeds.
  18. 18Clean seven fresh yellow peppers, removing veins and seeds.
  19. 19Place yellow peppers in a blender with 1/4 cup of water and blend until smooth.
  20. 20Place yellow peppers in a blender with 1/4 cup of water and blend until smooth.
  21. 21Place yellow peppers in a blender with 1/4 cup of water and blend until smooth.
  22. 22Reserve the paste of ají crudo
  23. 23Reserve the paste of ají crudo
  24. 24Reserve the paste of ají crudo
  25. 25Crumble the pan francés in a bowl.
  26. 26Crumble the pan francés in a bowl.
  27. 27Crumble the pan francés in a bowl.
  28. 28After 25 minutes, reserve the cooked chicken breast.
  29. 29After 25 minutes, reserve the cooked chicken breast.
  30. 30After 25 minutes, reserve the cooked chicken breast.
  31. 31Cover the bread with the hot caldito.
  32. 32Cover the bread with the hot caldito.
  33. 33Cover the bread with the hot caldito.
  34. 34Mix, press, and reserve to let the bread hydrate.
  35. 35Mix, press, and reserve to let the bread hydrate.
  36. 36Mix, press, and reserve to let the bread hydrate.
  37. 37Add 5 tablespoons of vegetable oil and a red onion cut into cubes to a pot.
  38. 38Add 5 tablespoons of vegetable oil and a red onion cut into cubes to a pot.
  39. 39Add 5 tablespoons of vegetable oil and a red onion cut into cubes to a pot.
  40. 40Add a pinch of salt to speed up the dressing.
  41. 41Add a pinch of salt to speed up the dressing.
  42. 42Add a pinch of salt to speed up the dressing.
  43. 43Sauté for 10 minutes over low heat.
  44. 44Sauté for 10 minutes over low heat.
  45. 45Sauté for 10 minutes over low heat.
  46. 46Add 4 finely chopped garlic cloves and sauté for 3 more minutes.
  47. 47Add 4 finely chopped garlic cloves and sauté for 3 more minutes.
  48. 48Add 4 finely chopped garlic cloves and sauté for 3 more minutes.
  49. 49Add 1/2 teaspoon of comino and cook until it releases its aroma.
  50. 50Add 1/2 teaspoon of comino and cook until it releases its aroma.
  51. 51Add 1/2 teaspoon of comino and cook until it releases its aroma.
  52. 52Add all the raw yellow pepper paste.
  53. 53Add all the raw yellow pepper paste.
  54. 54Add all the raw yellow pepper paste.
  55. 55Sauté for 10 minutes over low heat.
  56. 56Sauté for 10 minutes over low heat.
  57. 57Sauté for 10 minutes over low heat.
  58. 58Add 2 tablespoons of ají mirasol paste.
  59. 59Add 2 tablespoons of ají mirasol paste.
  60. 60Add 2 tablespoons of ají mirasol paste.
  61. 61Add 1 teaspoon of ají panca paste.
  62. 62Add 1 teaspoon of ají panca paste.
  63. 63Add 1 teaspoon of ají panca paste.
  64. 64Sauté for 5 minutes.
  65. 65Sauté for 5 minutes.
  66. 66Sauté for 5 minutes.
  67. 67Add chicken broth if it starts to dry out.
  68. 68Add chicken broth if it starts to dry out.
  69. 69Add chicken broth if it starts to dry out.
  70. 70Add hydrated bread with broth.
  71. 71Add hydrated bread with broth.
  72. 72Add hydrated bread with broth.
  73. 73Cook over low heat for 10 minutes, until the bread and dressing form a cream.
  74. 74Cook over low heat for 10 minutes, until the bread and dressing form a cream.
  75. 75Cook over low heat for 10 minutes, until the bread and dressing form a cream.
  76. 76Blend for a better finish.
  77. 77Blend for a better finish.
  78. 78Blend for a better finish.
  79. 79Return the cream to the pot and heat over low heat.
  80. 80Return the cream to the pot and heat over low heat.
  81. 81Return the cream to the pot and heat over low heat.
  82. 82Shred the chicken breast.
  83. 83Shred the chicken breast.
  84. 84Shred the chicken breast.
  85. 85Add the shredded chicken breast.
  86. 86Add the shredded chicken breast.
  87. 87Add the shredded chicken breast.
  88. 88Add evaporated milk.
  89. 89Add evaporated milk.
  90. 90Add evaporated milk.
  91. 91Add freshly grated Parmesan cheese.
  92. 92Add freshly grated Parmesan cheese.
  93. 93Add freshly grated Parmesan cheese.
  94. 94Optionally, add nutmeg.
  95. 95Optionally, add nutmeg.
  96. 96Optionally, add nutmeg.
  97. 97Integrate and expect a boiling point.
  98. 98Integrate and expect a boiling point.
  99. 99Integrate and expect a boiling point.
  100. 100Serve with white rice and yellow potatoes.
  101. 101Serve with white rice and yellow potatoes.
  102. 102Serve with white rice and yellow potatoes.
  103. 103Decorate with pecans or finely chopped nuts and a little more parmesan on top.
  104. 104Decorate with pecans or finely chopped nuts and a little more parmesan on top.
  105. 105Decorate with pecans or finely chopped nuts and a little more parmesan on top.
  106. 106Optionally, add finely chopped parsley and black olives.
  107. 107Optionally, add finely chopped parsley and black olives.
  108. 108Optionally, add finely chopped parsley and black olives.

Ingredients

  • 1 unidad zanahoria pequeña cortada en rodajas
  • 1 unidad zanahoria pequeña cortada en rodajas
  • 1 unidad zanahoria pequeña cortada en rodajas
  • 0.5 unidad poro cortado en rodajas
  • 0.5 unidad poro cortado en rodajas
  • 0.5 unidad poro cortado en rodajas
  • 3 tallos apio en trozos
  • 3 tallos apio en trozos
  • 3 tallos apio en trozos
  • 2 dientes ajo
  • 2 dientes ajo
  • 2 dientes ajo
  • al gusto sal
  • al gusto sal
  • al gusto sal
  • 1 unidad pollo
  • 1 unidad pollo
  • 1 unidad pollo
  • 7 unidades ajíes amarillo frescos
  • 7 unidades ajíes amarillo frescos
  • 7 unidades ajíes amarillo frescos
  • 0.25 taza agua
  • 0.25 taza agua
  • 0.25 taza agua
  • 4 unidades pan frances o pan de molde
  • 4 unidades pan frances o pan de molde
  • 4 unidades pan frances o pan de molde
  • 5 cdas aceite vegetal
  • 5 cdas aceite vegetal
  • 5 cdas aceite vegetal
  • 1 unidad cebolla roja cortada en cubos
  • 1 unidad cebolla roja cortada en cubos
  • 1 unidad cebolla roja cortada en cubos
  • 0.5 cdta comino
  • 0.5 cdta comino
  • 0.5 cdta comino
  • 2 cdas pasta de ají mirasol
  • 2 cdas pasta de ají mirasol
  • 2 cdas pasta de ají mirasol
  • 1 cdta pasta de ají panca
  • 1 cdta pasta de ají panca
  • 1 cdta pasta de ají panca
  • al gusto leche evaporada
  • al gusto leche evaporada
  • al gusto leche evaporada
  • 50 g queso parmesano recién rallado
  • 50 g queso parmesano recién rallado
  • 50 g queso parmesano recién rallado
  • al gusto nuez moscada (opcional)
  • al gusto nuez moscada (opcional)
  • al gusto nuez moscada (opcional)
  • al gusto pecanas y aceitunas
  • al gusto pecanas y aceitunas
  • al gusto pecanas y aceitunas
  • al gusto perejil (opcional)
  • al gusto perejil (opcional)
  • al gusto perejil (opcional)
  • papas amarillas o blancas
  • papas amarillas o blancas
  • papas amarillas o blancas
  • arroz graneadito
  • arroz graneadito
  • arroz graneadito

Equipment

ollalicuadora

Tips

  • Add comino to give a special flavor.
  • Add caldito to avoid aderezo becoming too dry