Name: Ají de Gallina Chicken Stew
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Cuisine: Peruvian
Ingredients: 1 chicken breasts (shredded); 1 onion (finely chopped, white or red); 3.5 ounces Parmesan cheese (grated); 4 ají amarillo chili peppers; 4 breadrolls; 4 cloves garlic; Black pepper and cumin; 1-2 ounces pecans (or ground walnuts); dash evaporated milk; 2 eggs (hard boiled); 4 floury potatoes; 2 cups rice ((uncooked) optional); 4 leaves lettuce; 4 kalamata olives; 1 teaspoon vegetable oil; Salt ( to taste)

Peruvian

Frying pan

Fill a medium pot with sufficient water to cover the chicken breast and bring to the boil. Cook the chicken for about 25 minutes over medium heat. Remove from the pot and once it’s cool enough, shred the breast. Set aside. Use the broth or chicken stock to soak the bread rolls until they’ve absorbed enough and blend in a food processor to create a bread puree.

Cut the ají amarillo chili peppers in half and remove the veins (ribs) and seeds. Holding them with a tong, grill the peppers directly on a high heat flame until the skin is cooked and black in parts. Rinse the peppers and remove the skin, then chop roughly.

In a frying pan, add some vegetable oil and lightly fry the ají peppers, chopped white or red onion, garlic and pecans. Transfer the mixture to a blender and blend.

Pour the contents of the blender into a frying pan and add the shredded breast. Stir well and cook until it achieves the right consistency. Add the grated parmesan cheese and the evaporated milk just before turning off the heat.

Boil the potatoes, unpeeled and with 3 tablespoons of salt and leave to cool.

Boil the eggs until hard and leave to cool.

Place a lettuce leaf on the plate, followed by 4 generous slices of potato per serving and a portion of rice. Serve over the white rice and potatoes. Serve with one or two slices of boiled egg and black olives.

Ají de Gallina Chicken Stew

Utensils needed:

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