Ají de gallina
Shredded chicken in a creamy sauce of ají amarillo, nuts and bread.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Poach the chicken breast in salted water for twenty minutes and pull it into fine threads by hand.
Soak the crustless bread in the milk for ten minutes.
Fry the onion and garlic until soft, add the ají paste and turmeric and cook five minutes.
Blend the soaked bread with its milk, the walnuts and the fried onion until smooth.
Return the mixture to the pan and cook it ten minutes on a low heat, stirring.
Stir in the chicken and parmesan, season and warm it five minutes to the thickness of soured cream.
Serve over boiled potato and rice, garnished with egg and olives.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Feralbt · CC BY-SA 3.0