How to Make Appetizing Aji de gallina

Aji de gallina. I served the Aji de Gallina over boiled potatoes with a side of rice and garnished with boiled eggs black olives and orange pepper. And was even blessed to have some Inca Kola to go along with this very delicious and easy meal to cook. Aji de gallina is a delicious Peruvian classic—slightly spicy and bright yellow from the famous aji amarillo peppers, and rich from the unusual cream sauce made with ground walnuts.

Ají amarillo are mildly spicy peppers, basic to many Peruvian cuisine dishes. It's served with boiled potatoes, rice and black olives. Aji de Gallina is a perfect example of the power of simplicity. You can cook Aji de gallina using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Aji de gallina

1. It's 1 of chicken breasts(cooked and shredded).
2. It's 1 1/2 cup of chicken broth(you can use the broth chicken cook).
3. You need 7 slices of white bread.
4. You need 1 cup of whoke milk.
5. It's 1 of big onion chopped in square.
6. You need 1 1/2 tbsp of Peruvian yellow chili.
7. You need 1/2 tsp of curcuma (palillo).
8. Prepare 1/4 tsp of ground cumin.
9. Prepare 1/4 tsp of ground black pepper.
10. It's 1 cup of grated parmesan cheese.
11. You need 4 of boiled potatoes.
12. You need 1 of boiled egg.
13. Prepare 1 tsp of salt.
14. It's 6 of black olives.
15. You need 1/2 cup of chopped pecans.

This easy cook recipe is always a winner and makes you look like a pro cook. However, legend says it wasn't some ingenious Catalan or indigenous Peruvian chef that created one of the most popular modern-day Peruvian chicken dishes: the slaves of the conquistadors get the credit. Aji de gallina is a popular Peruvian dish, consisting of succulent chicken in a mildly spicy creamy sauce; a truly delicious Latin American recipe. My favourite dish is a Peruvian classic, Aji de Gallina.

Aji de gallina instructions

1. Cook the chicken breast with three cups of water and pinch of salt.after is cooked take out the chicken and shredded. Add in the pot when you have the hot broth the whole milk and the white bread in little pieces, you can mashed with a fork or blender for 30 seconds and set appart..
2. In other pot cook the potatoes and the egg, after is cooked peal and cut in slices 4 slices from each potato. Set apart..
3. In a deep saucepan add the oil and the onions saute for 10 minutes until is soft and gold brown add sometimes a little water(be careful not burn) add the yellow chili salt peper cumin and curcumma saute more for 2 minutes after it add the cream of bread and the shredded chicken mix well and boil for 3 minutes add the parmesan cheese, pecans and turn of the stove..
4. Set a plate with 4 slices of potato serve on the top your aji de gallina and decorate with a black olive and piece of boiled egg..

A dish with roots in the French revolution. At that time, chefs working for the affluent families lost their jobs and some migrated to the new world. Wealthy Peruvian creole families employed them to show their wealth to the ruling Spaniards. Aji de gallina - a creamy Peruvian chicken stew or fricassee served with boiled eggs, olives, potatoes and rice. Many Latin American recipes on Where Is My Spoon this week.