Latin American > Peru

Ají de Gallina with Rice Recipe

Ingredients with Measurements:
- 1 lb chicken breast
- 2 cups chicken broth
- 1 cup evaporated milk
- 1/2 cup grated parmesan cheese
- 1/2 cup chopped walnuts
- 1/4 cup vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 yellow chili peppers, seeded and chopped
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups cooked white rice

Special equipment needed:
- Blender or food processor

Step-by-step instructions:
1. In a pot, cook the chicken breast in the chicken broth until tender. Remove the chicken from the broth and let it cool. Reserve the broth.
2. Shred the chicken into small pieces and set aside.
3. In a blender or food processor, blend the evaporated milk, parmesan cheese, and walnuts until smooth. Set aside.
4. In a large saucepan, heat the vegetable oil over medium heat. Add the onion, garlic, and yellow chili peppers. Cook until the onion is translucent.
5. Add the cumin and paprika to the saucepan and cook for 1 minute.
6. Add the blended milk mixture to the saucepan and stir well.
7. Add the shredded chicken to the saucepan and stir well.
8. Add the reserved chicken broth to the saucepan and stir well. Let it simmer for 10 minutes.
9. Add salt and pepper to taste.
10. Serve the ají de gallina over the cooked white rice.


- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 560
- Fat: 31g
- Carbohydrates: 29g
- Protein: 42g

Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or shredded rotisserie chicken.
- Yellow chili peppers can be substituted with red or green chili peppers.

Variations:
- Add boiled potatoes to the ají de gallina for a heartier meal.
- Use quinoa instead of white rice for a healthier option.
- Add sliced hard-boiled eggs as a garnish.

Tips and tricks:
- To make the ají de gallina spicier, leave the seeds in the yellow chili peppers.
- Use a rotisserie chicken to save time on cooking the chicken.

Storage instructions:
- Store the ají de gallina and rice separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the ají de gallina and rice separately in the microwave or on the stove.

Presentation ideas:
- Serve the ají de gallina in a bowl over the rice.
- Garnish with sliced hard-boiled eggs and chopped parsley.

Garnishes:
- Sliced hard-boiled eggs
- Chopped parsley
- Sliced avocado

Pairings:
- Serve with a side of sliced avocado and a green salad.

Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the ají de gallina is too thick, add more chicken broth to thin it out.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.

Food history:
- Ají de gallina is a traditional Peruvian dish that originated in Lima.

Flavor profiles:
- Creamy, nutty, and slightly spicy.

Serving suggestions:
- Serve hot with a side of white rice.

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Region: Peruvian

Taste: Spicy, Savory, Creamy, Tangy, Aromatic