Ají de Gallina

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

Serves 1

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Ají de Gallina

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Serves 1

Directions

1Add carrot, leek, celery, garlic, and salt to boiling water.
2Separate chicken breast from legs.
3Separate the legs from the backbone.
4Add the breast, backbone and wings to the pot.
5Cover and cook over medium-low heat for 25 minutes.
6Clean seven fresh yellow peppers, removing veins and seeds.
7Place yellow peppers in a blender with 1/4 cup of water and blend until smooth.
8Reserve the paste of ají crudo
9Crumble the pan francés in a bowl.
10After 25 minutes, reserve the cooked chicken breast.
11Cover the bread with the hot caldito.
12Mix, press, and reserve to let the bread hydrate.
13Add 5 tablespoons of vegetable oil and a red onion cut into cubes to a pot.
14Add a pinch of salt to speed up the dressing.
15Sauté for 10 minutes over low heat.
16Add 4 finely chopped garlic cloves and sauté for 3 more minutes.
17Add 1/2 teaspoon of comino and cook until it releases its aroma.
18Add all the raw yellow pepper paste.
19Sauté for 10 minutes over low heat.
20Add 2 tablespoons of ají mirasol paste.
21Add 1 teaspoon of ají panca paste.
22Sauté for 5 minutes.
23Add chicken broth if it starts to dry out.
24Add hydrated bread with broth.
25Cook over low heat for 10 minutes, until the bread and dressing form a cream.
26Blend for a better finish.
27Return the cream to the pot and heat over low heat.
28Shred the chicken breast.
29Add the shredded chicken breast.
30Add evaporated milk.
31Add freshly grated Parmesan cheese.
32Optionally, add nutmeg.
33Integrate and expect a boiling point.
34Serve with white rice and yellow potatoes.
35Decorate with pecans or finely chopped nuts and a little more parmesan on top.
36Optionally, add finely chopped parsley and black olives.

Ingredients

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

Equipment

ollalicuadora

Tips

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

Ají de Gallina

Serves 1

youtube.com

Ají de Gallina

youtube.com

Serves 1

Directions

1Add carrot, leek, celery, garlic, and salt to boiling water.
2Separate chicken breast from legs.
3Separate the legs from the backbone.
4Add the breast, backbone and wings to the pot.
5Cover and cook over medium-low heat for 25 minutes.
6Clean seven fresh yellow peppers, removing veins and seeds.
7Place yellow peppers in a blender with 1/4 cup of water and blend until smooth.
8Reserve the paste of ají crudo
9Crumble the pan francés in a bowl.
10After 25 minutes, reserve the cooked chicken breast.
11Cover the bread with the hot caldito.
12Mix, press, and reserve to let the bread hydrate.
13Add 5 tablespoons of vegetable oil and a red onion cut into cubes to a pot.
14Add a pinch of salt to speed up the dressing.
15Sauté for 10 minutes over low heat.
16Add 4 finely chopped garlic cloves and sauté for 3 more minutes.
17Add 1/2 teaspoon of comino and cook until it releases its aroma.
18Add all the raw yellow pepper paste.
19Sauté for 10 minutes over low heat.
20Add 2 tablespoons of ají mirasol paste.
21Add 1 teaspoon of ají panca paste.
22Sauté for 5 minutes.
23Add chicken broth if it starts to dry out.
24Add hydrated bread with broth.
25Cook over low heat for 10 minutes, until the bread and dressing form a cream.
26Blend for a better finish.
27Return the cream to the pot and heat over low heat.
28Shred the chicken breast.
29Add the shredded chicken breast.
30Add evaporated milk.
31Add freshly grated Parmesan cheese.
32Optionally, add nutmeg.
33Integrate and expect a boiling point.
34Serve with white rice and yellow potatoes.
35Decorate with pecans or finely chopped nuts and a little more parmesan on top.
36Optionally, add finely chopped parsley and black olives.