Aji de gallina
The aji de gallina is one of the more popular dishes in Peru, you can eat hot or cold.
The variations for parties you can use like a dip with soda crakers, or you can have a fancy dinner and use like stuffing with creps rolls.
Aji de gallina
The aji de gallina is one of the more popular dishes in Peru, you can eat hot or cold.
The variations for parties you can use like a dip with soda crakers, or you can have a fancy dinner and use like stuffing with creps rolls.
Cooking Instructions
- 1
Cook the chicken breast with three cups of water and pinch of salt.after is cooked take out the chicken and shredded. Add in the pot when you have the hot broth the whole milk and the white bread in little pieces, you can mashed with a fork or blender for 30 seconds and set appart.
- 2
In other pot cook the potatoes and the egg, after is cooked peal and cut in slices 4 slices from each potato. Set apart.
- 3
In a deep saucepan add the oil and the onions saute for 10 minutes until is soft and gold brown add sometimes a little water(be careful not burn) add the yellow chili salt peper cumin and curcumma saute more for 2 minutes after it add the cream of bread and the shredded chicken mix well and boil for 3 minutes add the parmesan cheese, pecans and turn of the stove.
- 4
Set a plate with 4 slices of potato serve on the top your aji de gallina and decorate with a black olive and piece of boiled egg.
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