Ají de gallina is one of the most iconic dishes of Peruvian cuisine, originating from colonial Lima. This exquisite preparation combines shredded chicken with a creamy yellow chili sauce, walnuts, and cheese for an unforgettable flavor.
Ingredients
- 1 whole chicken (2 kg), cooked and shredded
- 6 fresh yellow chilies, seeds removed
- 1 cup ground walnuts
- 200 g fresh cheese, crumbled
- 1 cup evaporated milk
- 1 cup chicken broth
- 4 slices white bread, crusts removed
- 3 garlic cloves
- 1/2 red onion, sliced into rings
- 2 hard-boiled eggs
- 20 black olives
- Salt, pepper, and cumin to taste
- Vegetable oil
Preparation
- Cook the chicken with onion, garlic, and salt in water until tender. Cool, shred the meat, and reserve the broth.
- Blend the yellow chilies with garlic, bread soaked in broth, evaporated milk, and chicken broth until smooth.
- Heat oil in a pan, pour in the chili mixture and cook over medium heat for 5 minutes, stirring constantly.
- Add the ground walnuts, fresh cheese, and shredded chicken. Mix well and cook for 10 more minutes until the sauce thickens. Season to taste.
- Serve hot on a plate, garnish with sliced hard-boiled egg, black olives, and red onion rings. Serve with white rice.
Chef tip: For authentic flavor, use fresh yellow chilies. If hard to find, use yellow chili paste. Bread is key for body and creaminess. Don't overcook the final sauce to prevent separation. Serve immediately for best texture and taste.
Find these ingredients at Market Latino in Bergamo.