Aji De Gallina Recipe From Gaston Acurio Cookbook

Ají de Gallina: Creamy Chicken Stew From Peru Eat Peru

WEBMay 31, 2019 · Rinse the peppers and remove the skin, then chop roughly. In a frying pan, add some vegetable oil and lightly fry the ají peppers, …

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1. Fill a medium pot with sufficient water to cover the chicken breast and bring to the boil. Cook the chicken for about 25 minutes over medium heat. Remove from the pot and once it’s cool enough, shred the breast. Set aside. Use the broth or chicken stock to soak the bread rolls until they’ve absorbed enough and blend in a food processor to create a bread puree.
2. Cut the ají amarillo chili peppers in half and remove the veins (ribs) and seeds. Holding them with a tong, grill the peppers directly on a high heat flame until the skin is cooked and black in parts. Rinse the peppers and remove the skin, then chop roughly.
3. In a frying pan, add some vegetable oil and lightly fry the ají peppers, chopped white or red onion, garlic and pecans. Transfer the mixture to a blender and blend.
4. Pour the contents of the blender into a frying pan and add the shredded breast. Stir well and cook until it achieves the right consistency. Add the grated parmesan cheese and the evaporated milk just before turning off the heat.

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