Ingredients with Measurements:
- 1 pound chicken breast, cooked and shredded
- 1/2 cup vegetable oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 2 tablespoons ají amarillo paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped walnuts
- 1/2 cup grated parmesan cheese
- 1/2 cup evaporated milk
- 1/2 cup chicken broth
- 1/2 cup bread crumbs
- 2 tablespoons butter, melted
Special equipment needed:
- Casserole dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the ají amarillo paste, ground cumin, dried oregano, salt, and black pepper to the skillet. Stir well to combine.
4. Add the shredded chicken to the skillet and stir to coat with the sauce.
5. Add the chopped walnuts, grated parmesan cheese, evaporated milk, and chicken broth to the skillet. Stir well to combine.
6. Transfer the chicken mixture to a casserole dish.
7. In a small bowl, mix together the bread crumbs and melted butter. Sprinkle the bread crumb mixture over the top of the chicken mixture.
8. Bake the casserole in the preheated oven for 25-30 minutes, or until the bread crumbs are golden brown and the casserole is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories: 520
Fat: 38g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 620mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 4g
Protein: 26g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or a combination of both.
- Vegetable oil can be substituted with olive oil or canola oil.
- Ají amarillo paste can be substituted with other hot pepper pastes or hot sauce.
- Walnuts can be substituted with pecans or almonds.
- Parmesan cheese can be substituted with other hard cheeses like romano or asiago.
- Evaporated milk can be substituted with heavy cream or half-and-half.
- Chicken broth can be substituted with vegetable broth or water.
- Bread crumbs can be substituted with panko or crushed crackers.
Variations:
- Add boiled potatoes or sliced hard-boiled eggs to the casserole for extra texture and flavor.
- Make a vegetarian version by substituting the chicken with cooked chickpeas or tofu.
- Make a gluten-free version by using gluten-free bread crumbs or omitting the bread crumbs altogether.
Tips and tricks:
- To save time, use pre-cooked rotisserie chicken instead of cooking and shredding your own chicken.
- If the sauce is too thick, add more chicken broth or milk to thin it out.
- For a spicier casserole, add more ají amarillo paste or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole in individual ramekins or on a large platter garnished with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve with steamed rice or quinoa.
- Pair with a green salad dressed with a citrus vinaigrette.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or milk to the sauce.
- If the bread crumbs are not browning, broil the casserole for a few minutes until golden brown.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Ají de gallina is a popular Peruvian dish that originated in the coastal region of the country. It is traditionally made with shredded chicken, ají amarillo peppers, bread, and milk. The dish has Spanish and African influences and is often served with rice and boiled potatoes.
Flavor profiles:
Spicy, creamy, nutty, savory
Serving suggestions:
Serve the casserole hot with a side of rice and garnished with chopped parsley or cilantro.
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Region: Peruvian