Ají de Gallina

Name: Ají de Gallina
Total time: 50 min
Ingredients: 1 skinless chicken breast, bone-in (8 oz.); 3 cups water; 1 tsp. salt; 1⁄4 tsp. ground black pepper; 6 parsley sprigs, divided; 1 bay leaf; 3 slices white bread; 1⁄4 cup vegetable oil; 1⁄2 medium red onion, peeled and finely chopped; 2 garlic cloves, peeled and minced; 1 Tbsp. ají amarillo paste; 1⁄2 tsp. dried oregano; 1⁄2 cup finely chopped pecans; 1⁄2 cup grated Parmesan cheese; 1⁄2 cup evaporated milk; 2 medium potatoes, boiled and peeled; 2 cups cooked white rice; 2 large hard-boiled eggs, peeled sliced; 4 black olives, pitted and minced

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This dish has been popular in Peru since colonial times. Back then the main ingredient was hen, not the chicken that is used in modern cooking.

Serves: 4Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4

Ingredients

1 skinless chicken breast, bone-in (8 oz.)
3 cups water
1 tsp. salt
1⁄4 tsp. ground black pepper
6 parsley sprigs, divided
1 bay leaf
3 slices white bread
1⁄4 cup vegetable oil
1⁄2 medium red onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 Tbsp. ají amarillo paste
1⁄2 tsp. dried oregano
1⁄2 cup finely chopped pecans
1⁄2 cup grated Parmesan cheese
1⁄2 cup evaporated milk
2 medium potatoes, boiled and peeled
2 cups cooked white rice
2 large hard-boiled eggs, peeled sliced
4 black olives, pitted and minced

Directions

Step 1
In a large, heavy saucepan over medium heat, cook the chicken breast in water with salt, pepper, 2 parsley sprigs, and bay leaf for about 20 minutes.
Step 2
Remove the chicken from the water, let cool slightly, and shred the meat with two forks or with your fingers. Set chicken aside. Strain the stock, discarding the solids.
Step 3
Put the bread slices in a bowl and add 1 cup of the stock. After 7 minutes, process in a blender to make a paste. Reserve.
Step 4
In the same saucepan you used for the chicken, heat the oil and cook the onion and garlic over medium heat, about 7 minutes, until the onion is very soft and almost transparent. Stir continuously and do not let them brown. Add the ají amarillo paste and dried oregano. Cook for 5 more minutes.
Step 5
Incorporate the bread and 1 more cup of chicken stock into the saucepan, always stirring, for 3 more minutes or until the mixture starts to thicken.
Step 6
Add and stir in the shredded chicken, pecans, and cheese. Season with salt and pepper. Incorporate the evaporated milk, stir, and turn off the heat.
Step 7
Cut the cooked potatoes into thick slices and put 2 pieces on every plate. Serve ají de gallina on top of the potatoes, with white rice on the side.
Step 8
Garnish with eggs, olives, and a parsley sprig. Serve immediately.