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Ají de Gallina (Spicy Chicken)

Ají de Gallina (Spicy Chicken)
  • Prep 35 min
  • Total 60 min
  • Ingredients 16
  • Servings 6
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.

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

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.

Expert Tips

  • Goes well with delicious white rice!
  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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