# Ají de Gallina

Ají de Gallina is a popular Peruvian dish with chicken in a creamy, flavorful sauce.

- Cuisine: Peruvian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- olla
- licuadora

## Tips

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

## Source

- Original video: https://youtu.be/UdnT9ka7yAk?si=2v2Z2YJOjbZw1lDZ
- Recipe page: https://www.cliprecipe.com/recipe/a783c16c-cb78-499d-8996-dc21e0637296
- Extracted: 2025-05-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt