International kitchen

Ají de Gallina (Peruvian Chili Chicken)

Name: Ají de Gallina (Peruvian Chili Chicken)
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 1300 g (4 lb) chicken; 120 ml (½ cup) of olive oil; 1 large finely chopped onion; 8 cloves of minced garlic; 3 hot yellow South American chilis (seeds and filaments removed): Adjust quantity for individual taste.; Salt and pepper to taste; 1 chicken stock cube; ¼ loaf of bread; 110 g (¼ lb) of chopped pecans; 110 g (4 ounces) grated Parmesan cheese; 1 can of evaporated milk; 1.6 kg (3.5 lbs) boiled rice (flavored with chopped garlic and salt); 4 hard boiled eggs; 6 potatoes; 120 g (½ cup) black olives

Cuisine of Peru (Spanish for chili pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789. Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of these chefs travelled to the New World, including Peru, bringing with them French culin

Ají de Gallina (Peruvian Chili Chicken) prepared recipe

PrepNot statedCook45 minServes8LevelMedium

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Before you start

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Preparation checklist

Read all 7 method steps from beginning to end.
Measure and arrange all 15 listed ingredients.
Set aside about 45 minutes, based on the time recorded by the source.

Useful preparation guidance

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General kitchen guidance; no recipe-specific claim has been added.

Step by step

Method

01
Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock.
02
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.
03
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.
04
Cook slowly for ten minutes. Cook slowly, stirring to thicken.
05
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).
06
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.
07
Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Dtarazona; view original image record .