Ají de Gallina
Ingredients
The chicken
-
1
piece
bone-in chicken breast
-
3
pieces
carrots, peeled and roughly chopped
-
2
sticks
celery, trimmed and chopped
The sauce
-
1
tablespoon
avocado oil
-
½
piece
white onion, peeled and roughly chopped
-
2
pieces
aji amarillos, peeled and deveined
-
to taste
Kosher salt
-
½
teaspoon
ground turmeric
-
½
teaspoon
ground cumin
-
few
rounds
black pepper
-
3
cloves
garlic, finely minced
-
2
teaspoons
aji amarillo paste
-
2
pieces
toast, cubed
-
1
can (12-ounce)
evaporated milk
-
½
cup
chicken broth
For serving
-
as needed
white rice
-
1
piece
boiled potato, sliced
-
1
piece
boiled egg, quartered
-
2-3
pieces
Peruvian black olives
Instructions
- Cook the chicken with carrots and celery in water until fully cooked, about 15 minutes, and reserve the broth.
- Shred the chicken once it cools down.
- Sauté onion and ají amarillo in avocado oil, then add spices and cook until softened.
- Mix in garlic, ají amarillo paste, cubed toast, evaporated milk, and chicken broth, then simmer for 5 minutes.
- Blend the sauce until smooth, adjust salt, and return to the skillet with the shredded chicken.
- Serve over rice with boiled potatoes, garnished with boiled egg and olives.
Nutrition Facts (estimated)
Servings
4
Calories
136
Total fat
6g
Total carbohydrates
8g
Total protein
12g
Sodium
212mg
Cholesterol
76mg
You might also like