Ingredients with Measurements:
- 1 pound of chicken breast
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of ají amarillo paste
- 1/2 cup of chopped walnuts
- 1/2 cup of grated parmesan cheese
- 2 slices of white bread, crusts removed
- 1 cup of evaporated milk
- Salt and pepper to taste
- 4 boiled eggs, sliced
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Blender or food processor
- Large pot
Step-by-step instructions:
1. In a large pot, boil the chicken breast until cooked through. Remove from the pot and let it cool. Once cooled, shred the chicken and set it aside.
2. In a pan, sauté the onion and garlic in vegetable oil until softened.
3. Add the ají amarillo paste and sauté for another minute.
4. In a blender or food processor, blend the walnuts, parmesan cheese, and bread until it forms a paste.
5. Add the walnut mixture to the pan with the onion and garlic. Stir well.
6. Add the evaporated milk to the pan and stir until everything is well combined.
7. Add the shredded chicken to the pan and stir until the chicken is coated in the sauce.
8. Season with salt and pepper to taste.
9. Let the mixture simmer for about 10 minutes until it thickens.
10. Serve the ají de gallina with sliced boiled eggs and chopped parsley on top.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Fat: 24g
Protein: 35g
Carbohydrates: 18g
Fiber: 2g
Sugar: 7g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or leftover rotisserie chicken.
- Ají amarillo paste can be substituted with a mixture of chili powder and paprika.
- Walnuts can be substituted with pecans or almonds.
- Parmesan cheese can be substituted with feta cheese.
Variations:
- Add boiled potatoes to the ají de gallina for a heartier meal.
- Use quinoa instead of bread for a gluten-free option.
- Add a tablespoon of peanut butter for a nuttier flavor.
Tips and tricks:
- To make the dish spicier, add more ají amarillo paste.
- Use a rotisserie chicken to save time on cooking the chicken.
- If the sauce is too thick, add more evaporated milk to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ají de gallina in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the ají de gallina in a bowl with the sliced boiled eggs and chopped parsley on top.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
Serve with white rice and a side salad.
Suggested side dishes:
- Causa rellena (stuffed potato dish)
- Papa a la huancaína (potatoes in spicy cheese sauce)
- Ensalada criolla (Peruvian onion salad)
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add more evaporated milk to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before shredding it.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Ají de gallina is a traditional Peruvian dish that originated in Lima. It is believed to have been created during the colonial period when Spanish colonizers brought their culinary traditions to Peru.
Flavor profiles:
The dish is creamy and slightly spicy with a nutty flavor from the walnuts and a tangy flavor from the ají amarillo paste.
Serving suggestions:
Serve the ají de gallina as a main dish for lunch or dinner. It is also a popular dish served during Peruvian celebrations and holidays.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian