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Ají de Gallina (Spicy Chicken)

  • Prep 35 min
  • Total 60 min
  • Ingredients 16
  • Servings 6

Ingredients

3
medium, boneless chicken breasts, cooked and shredded
2
carrots
1
celery stalk
3
bay leaves
6
cloves of garlic
1
medium diced onion
Salt and pepper to taste
1
Peruvian yellow pepper or 2 tablespoons of yellow pepper paste
6
slices white bread (remove the crust)
3/4
cup evaporated milk
1/2
cup chicken broth
2
tablespoons ground nuts
4
medium potatoes, cooked and sliced
3
hard-boiled eggs (for garnish)
10
black olives (for garnish)
Curly leaf parsley for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Goes well with delicious white rice!

I am honored to show you how to make a delicious and iconic recipe from a beautiful South American country: ají de gallina (spicy chicken), a traditional dish from Peru. Peru is a country rich in customs, traditions, gastronomy and scenery, but its best attribute is its nice and friendly people. There’s a great variety of traditional dishes within its culinary culture. Peruvian cuisine has sparked the interest of chefs and critics worldwide. It has a special feature: the foods and flavors of four continents. The traditional and spicy ají de gallina is a must-have whose flavor you will enjoy once you follow my steps for a successful preparation.

To shred chicken easily without getting your hands dirty, you can use two forks.

To easily cut cooked potatoes, soak the knife in water or oil (preferably olive oil) before each cut.

Directions

  • 1 Place chicken breasts in a pot with water over medium to medium high heat. Stir in the carrots, bay leaves, celery stalk, and salt and pepper to taste. Boil, turn down the heat; cover for about 30 minutes. Drain the chicken and cool to shred. Set the broth aside.
  • 2 Soak the slices of bread in the milk.
  • 3 Put two or three tablespoons of oil in a skillet over medium to medium high heat, sauté onion and then garlic, plus the yellow pepper. Cook for about 5 minutes, stirring constantly. Add the soaked bread and the half cup of chicken broth. If necessary, add more milk and cook for another 8 minutes. Add the chicken and the ground nuts; mix well. Garnish with the sliced potatoes, eggs, black olives and parsley.
  • 4 Buen apetito! Tell us about your experience.

I am honored to show you how to make a delicious and iconic recipe from a beautiful South American country: ají de gallina (spicy chicken), a traditional dish from Peru. Peru is a country rich in customs, traditions, gastronomy and scenery, but its best attribute is its nice and friendly people. There’s a great variety of traditional dishes within its culinary culture. Peruvian cuisine has sparked the interest of chefs and critics worldwide. It has a special feature: the foods and flavors of four continents. The traditional and spicy ají de gallina is a must-have whose flavor you will enjoy once you follow my steps for a successful preparation.

Rate and Comment

Martha Salas Martha Salas
September 15, 2015

I am honored to show you how to make a delicious and iconic recipe from a beautiful South American country: ají de gallina (spicy chicken), a traditional dish from Peru. Peru is a country rich in customs, traditions, gastronomy and scenery, but its best attribute is its nice and friendly people. There’s a great variety of traditional dishes within its culinary culture. Peruvian cuisine has sparked the interest of chefs and critics worldwide. It has a special feature: the foods and flavors of four continents. The traditional and spicy ají de gallina is a must-have whose flavor you will enjoy once you follow my steps for a successful preparation.