Peruvian Ají de Gallina

02

Step-by-step method

1. 01

   Place the chicken breasts in a large pot, add 1.5 liters of...

   Place the chicken breasts in a large pot, add 1.5 liters of water and 1/2 teaspoon of salt. Bring to medium heat and, when it starts to boil, remove the foam from the surface. Cook over low heat for about 18 minutes, or until the chicken is fully cooked.

2. 02

   Remove the breasts and reserve the cooking liquid

   Remove the breasts and reserve the cooking liquid. When the chicken can be handled, shred it into fine strips and keep it covered to preserve its moisture.

3. 03

   Wash the potatoes and boil them whole and unpeeled, covered with...

   Wash the potatoes and boil them whole and unpeeled, covered with approximately 800 ml of the reserved broth, for 20-30 minutes, depending on their size. When they are tender, remove them, peel them, and cut them into thick slices.

4. 04

   Place the eggs in a container, cover them with approximately 400...

   Place the eggs in a container, cover them with approximately 400 ml of the reserved broth and cook for 10 minutes from the start of boiling. Cool them, peel them, and cut them in half.

5. 05

   Measure 600 ml of the remaining broth and pour it into a pot

   Measure 600 ml of the remaining broth and pour it into a pot. If it's not enough, complete the measurement with the cooking liquid from the potatoes. Add the washed and drained rice along with 1/2 teaspoon of salt. Bring to a boil, reduce the heat to low, cover, and cook for about 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff the grains with a fork.

6. 06

   Cut the bread into pieces and soak it in evaporated milk for 10 minutes

   Cut the bread into pieces and soak it in evaporated milk for 10 minutes.

7. 07

   Chop the onion finely and crush or grate the garlic

   Chop the onion finely and crush or grate the garlic. Heat the oil in a deep skillet or thick-bottomed pot. Add the onion and the remaining 1/2 teaspoon of salt. Cook over medium-low heat for 8-10 minutes, stirring, until it's very soft and translucent.

8. 08

   Add the garlic and cook for 1 minute

   Add the garlic and cook for 1 minute. Add the yellow pepper paste and black pepper. Fry for 3 minutes, stirring, until the pepper loses its raw aroma and the oil acquires an orange-yellow color.

9. 09

   Place in a blender the bread with the milk from the soak, the nuts, and...

   Place in a blender the bread with the milk from the soak, the nuts, and the sauté of onion, garlic, and yellow pepper. Blend until you get a smooth and thick cream. If the ingredients are hot, leave a vent for the steam and hold the lid with a cloth.

10. 10

    Return the mixture to the skillet and cook over low heat for about 5...

    Return the mixture to the skillet and cook over low heat for about 5 minutes, stirring constantly to prevent it from sticking. Add the parmesan and mix until it melts.

11. 11

    Add the shredded chicken and cook over low heat for 5-7 minutes...

    Add the shredded chicken and cook over low heat for 5-7 minutes, without letting it boil hard. If it's too thick, add a few tablespoons of the reserved cooking liquid. If it's too thin, cook for a few more minutes, stirring. Taste and adjust the seasoning carefully.

12. 12

    Serve a portion of white rice along with two or three slices of potato

    Serve a portion of white rice along with two or three slices of potato. Partially cover the potatoes with the ají de gallina and finish each plate with half a hard-boiled egg and a black olive.