Ají de Gallina

Name: Ají de Gallina
Total time: 1 h 15 min
Yield: 4
Cuisine: Peruvian
Ingredients: 700 g Chicken breast or thigh; 700 ml Chicken stock; 4 slices White bread, crusts off; 200 ml Evaporated milk; 5 tbsp Ají amarillo paste; 2 Onions, finely chopped; 5 cloves Garlic, crushed; 60 g Walnuts; 50 g Grated parmesan; 1/2 tsp Ground turmeric; 4 tbsp Oil; 2 tsp Salt; 600 g Boiled potatoes, sliced; 400 g White rice to serve; 8 olives, 2 eggs Black olives and hard-boiled eggs to serve

Poached chicken pulled into threads and folded into a thick yellow sauce of ají amarillo, bread, walnuts and evaporated milk — served over potatoes and rice with an olive and half an egg.

Fonte

Receita de Peruvian criollo kitchens · 🏺 Tradicional · Lima's home cooking — Spanish technique, Andean potatoes and chillies, and whatever the port brought in, cooked together for four hundred years.

Peruvian · comfort food — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Peruvian chicken stew and its standing as a comfort dish. Quantities, the bread thickener and the pull-don't-chop instruction are this book's own.

Contexto na Wikipédia ↗

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Halal

Modo de preparo

Poach the chicken in the stock for 20 minutes. Lift it out, keep the stock, and pull the meat into fine threads with two forks.
💡 Pull it, do not chop it. Ají de gallina is defined by the thread texture, and knife-cut chicken sits in the sauce as cubes instead of melting into it.
Soak the bread in 200 ml of the warm stock for 10 minutes.
Fry the onion in the oil for 10 minutes until soft, add the garlic and the ají paste and cook 5 minutes more.
💡 Cook the ají paste properly. Five minutes in the pan takes it from raw and sharp to round and sweet, and this is the step people rush.
Blend the soaked bread, walnuts and evaporated milk to a smooth cream and stir it into the pan with the turmeric.
Simmer 10 minutes, loosening with stock until it coats a spoon thickly. Stir in the chicken, parmesan and salt.
Serve over sliced potato with rice alongside, topped with an olive and half a boiled egg each.

💡 Dicas

Gallina means hen, and the dish was originally made with an old boiling fowl. Chicken breast is the modern version and needs less time.
Evaporated milk, not cream. It is what Peruvian kitchens use and it holds the sauce together without splitting.
It thickens hard overnight and is better the next day. Loosen with stock, never water.