Ají de gallina (Peruvian dish)
A friend from the United States asked me about my favorite Peruvian dishes. After explaining her how to make it, the idea of sharing it just popped out.
Ají de gallina (Peruvian dish)
A friend from the United States asked me about my favorite Peruvian dishes. After explaining her how to make it, the idea of sharing it just popped out.
Cooking Instructions
- 1
Boil the chicken with a tea spoon of salt. Separatedly, boil the potatoes and the eggs. In a rice maker cook the rice with a tea spoon of salt, too.
- 2
Shred the bread into pieces and soak them with the evaporated milk.
- 3
If desired, blend it. You may not blend it of you desire to feel the bread in the dish.
- 4
Shred the boiled chicken breast into pieces. It can be thin or thick, but the thinner you make them, the more effort it takes and the less you feel the chicken in the dish.
- 5
Mince or mash the garlic.
- 6
In a pot, fry the garlic with the oil and then add the palillo and the chili. It just takes a few minutes. Palillo's itself doesn't have that much flavor. We add it so the dish has a better yellow look but you may not use it if you can't find it. Just add a tad more chili if you don't use palillo. Peruvian palillo is made from curcumin (which, unlike red saffron, it is made from a root) and dried chilli. You may also use just yellow saffron if it is easier to find but don't forget the chili.
- 7
Pour the main mixture of bread, milk and water to the pot and mix. Add salt.
- 8
Wait until it boils and add the chicken. Boil it until it is creamy and not to watery if it is. This is the ají de gallina mixture.
- 9
Peel the eggs and the potatoes. Cut the potatoes into 1/3 inch slices and the eggs in sixths. You can also bake the potatoes slices for adding an extra crunch to the dish.
- 10
Serve a portion of cooked rice and a potato slice in a plate. Serve the ají de gallina besides them and place a quarter of the egg on top of it. Decorate with olives.
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