Ají de Gallina
Shredded chicken in a creamy yellow chili and walnut sauce.
Ingredients
- 600 g Chicken breast
- 4 tbsp Yellow chili paste
- 4 Bread slices
- 1½ cups Milk
- ½ cup Walnuts
- ½ cup Parmesan cheese
- 1 Onion
- 4 cloves Garlic
- 3 tbsp Oil
- 3 Potatoes
- 2 Eggs
- 2 tsp Salt
Method
- Poach the chicken — Simmer the chicken in salted water for 20 minutes, then shred it and keep the broth.
- Soak the bread — Soak the bread in the milk until soft.
- Make the base — Fry the onion and garlic, add the chili paste and cook 5 minutes.
- Blend the sauce — Blend the soaked bread, walnuts and chili base into a smooth, thick sauce.
- Combine — Return the sauce to the pot with a little broth, stir in the cheese, then fold through the shredded chicken.
- Ají de Gallina is ready — Serve over boiled potatoes with halved boiled eggs and rice.