Ají de Gallina (Peruvian Chili Chicken)
Ají de Gallina (Spanish for chili pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789.[1]
- Prep
- 13 min
- Cook
- 30 min
- Total
- 43 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Preparation
Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock.
Preparation
In a saucepan, heat oil and sauté the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry this until the onions are cooked and golden.
Preparation
Soak the bread in two cups of the stock from the boiled chicken and place in a blender for a couple of minutes and then add the resulting liquid to the saucepan.
Preparation
Cook slowly for ten minutes. Cook slowly, stirring to thicken.
Preparation
While the Ají de Gallina is cooking slowly, boil the rice: first fry the garlic for a couple of seconds, then add the rice and the salt, then add the water. When the water starts to boil, let the rice cook in a closed pot very slowly for about 20 minutes or until the water has completely evaporated (hint: to cook "peruvian" rice: cook a cup of rice in two cups of water).
Preparation
Back to the Ají de Gallina: add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture. About five minutes before serving, add the evaporated milk and continue cooking on low heat.
Preparation
Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.
Photo: Dtarazona · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
