Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, ají de gallina (peruvian dish). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Ají de gallina is one of these traditional dishes: Poached chicken slathered in a spicy and creamy nut-based sauce is served over white rice and boiled potatoes. Bright yellow—amarillo—in color, thanks to the famous ají amarillo, and rich from the unusual sauce of ground walnuts, this dish is hearty, filling, and delicious. Don't be intimidated by how complex it sounds, the recipe is. Whether you're new to Peruvian food, or you've been eating it all your life, the creamy aji de gallina chicken dish is likely to tickle your taste buds.

Ají de gallina (Peruvian dish) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Ají de gallina (Peruvian dish) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have ají de gallina (peruvian dish) using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Ají de gallina (Peruvian dish):

1. Make ready boiled ingredients
2. Make ready 1 chicken breast
3. Get 2 potatoes
4. Make ready 2 eggs
5. Prepare 4 garlic cloves
6. Prepare 1 tbsp blended chili
7. Make ready 1 tbsp vegetable oil
8. Get 2 tsp palillo
9. Get 3 cup rice
10. Prepare 4 olives
11. Prepare main mixture
12. Prepare 3/4 can evaporated milk
13. Get 1 1/2 cup water
14. Take 3 bread
15. Prepare salt

Though traditionally it's made with hen. Serve over rice with skinned, boiled potatoes (should still be firm and not mushy), halved on top, with aji de gallina on top of that. Aji de gallina is a classic Peruvian dish that is a great example of combining a European style of making a sauce (mainly French, in this case) with local aji amarillo chili mixed in. It's essentially shredded chicken wrapped in a creamy walnut and bread-thickened sauce with a little chili kick.

Steps to make Ají de gallina (Peruvian dish):

1. Boil the chicken with a tea spoon of salt. Separatedly, boil the potatoes and the eggs. In a rice maker cook the rice with a tea spoon of salt, too.
2. Shred the bread into pieces and soak them with the evaporated milk.
3. If desired, blend it. You may not blend it of you desire to feel the bread in the dish.
4. Shred the boiled chicken breast into pieces. It can be thin or thick, but the thinner you make them, the more effort it takes and the less you feel the chicken in the dish.
5. Mince or mash the garlic.
6. In a pot, fry the garlic with the oil and then add the palillo and the chili. It just takes a few minutes. Palillo's itself doesn't have that much flavor. We add it so the dish has a better yellow look but you may not use it if you can't find it. Just add a tad more chili if you don't use palillo. Peruvian palillo is made from curcumin (which, unlike red saffron, it is made from a root) and dried chilli. You may also use just yellow saffron if it is easier to find but don't forget the chili.
7. Pour the main mixture of bread, milk and water to the pot and mix. Add salt.
8. Wait until it boils and add the chicken. Boil it until it is creamy and not to watery if it is. This is the ají de gallina mixture.
9. Peel the eggs and the potatoes. Cut the potatoes into 1/3 inch slices and the eggs in sixths. You can also bake the potatoes slices for adding an extra crunch to the dish.
10. Serve a portion of cooked rice and a potato slice in a plate. Serve the ají de gallina besides them and place a quarter of the egg on top of it. Decorate with olives.

Aji de gallina is a classic Peruvian dish that is a great example of combining a European style of making a sauce (mainly French, in this case) with local aji amarillo chili mixed in. It's essentially shredded chicken wrapped in a creamy walnut and bread-thickened sauce with a little chili kick. Believe me, the result is comforting and delicious. A creative use for leftover chicken or turkey. Often consumed on rainy or cold days by many Peruvians, aji de gallina is a spicy dish consisting of shredded chicken in a creamy sauce.

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