morsels45

morsels45 said

Aji de gallina

Shredded chicken in a creamy yellow chilli sauce, over rice and potato.

Aji de gallina
Photo: Feralbt, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make aji de gallina

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Shredded and creamy

60 minutes · serves 4 · Medium

What you need

  • 4 chicken breasts, poached and shredded
  • 4 tbsp aji amarillo paste
  • 4 slices white bread
  • 300ml evaporated milk
  • 80g walnuts
  • 50g parmesan
  • 2 onions
  • 4 garlic cloves
  • Boiled potatoes, rice, olives and egg to serve

What you do

  1. 1Poach the chicken 20 minutes, keep the stock, and shred it by hand into long strands rather than chopping it.
  2. 2Soak the bread in the evaporated milk, then blitz with the walnuts until smooth. This is the thickener; there is no flour in it.
  3. 3Fry the onion and garlic until soft, add the aji amarillo and cook 5 minutes.
  4. 4Bread mixture in, loosened with chicken stock, then the cheese and the shredded chicken.
  5. 5It should be thick enough to sit on a potato without sliding off. Rice, boiled potato, half an egg and an olive on the plate.

Smaller, quicker

35 minutes · serves 2 · Easy

What you need

  • 2 cooked chicken breasts
  • 2 tbsp aji amarillo paste
  • 2 slices bread
  • 200ml evaporated milk
  • Walnuts
  • Onion, garlic
  • Parmesan

What you do

  1. 1Blitz the soaked bread with walnuts and milk.
  2. 2Fry onion, garlic and paste; add the bread cream and shredded chicken.
  3. 3Loosen with stock and finish with cheese.