Ají de gallina (Peruvian dish). Aji de gallina is a delicious Peruvian classic—slightly spicy and bright yellow from the famous aji amarillo peppers, and rich from the unusual cream sauce made with ground walnuts. This dish is traditionally served over rice with boiled yellow potatoes and black olives. Whether you're new to trying Peruvian food, or you've been eating it all your life, the creamy ají de gallina chicken dish is likely to tickle your taste buds.

My favourite dish is a Peruvian classic, Aji de Gallina. A dish with roots in the French revolution. At that time, chefs working for the affluent families lost their jobs and some migrated to the new world. You can cook Ají de gallina (Peruvian dish) using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Ají de gallina (Peruvian dish)

It's of boiled ingredients.
Prepare 1 of chicken breast.
It's 2 of potatoes.
It's 2 of eggs.
It's 4 of garlic cloves.
It's 1 tbsp of blended chili.
Prepare 1 tbsp of vegetable oil.
Prepare 2 tsp of palillo.
It's 3 cup of rice.
Prepare 4 of olives.
You need of main mixture.
It's 3/4 can of evaporated milk.
It's 1 1/2 cup of water.
Prepare 3 of bread.
Prepare of salt.

Wealthy Peruvian creole families employed them to show their wealth to the ruling Spaniards. Here's how to make aji de gallina. One of my all-time favorite Peruvian dishes is Aji de Gallina. After that, I was hooked and had to find out how to make aji de gallina myself.

Ají de gallina (Peruvian dish) instructions

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..
Shred the bread into pieces and soak them with the evaporated milk..
If desired, blend it. You may not blend it of you desire to feel the bread in the dish..
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..
Mince or mash the garlic..
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..
Pour the main mixture of bread, milk and water to the pot and mix. Add salt..
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..
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..
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..

There are many versions of this popular dish. She also shared her story here. The recipe is originally from the Peruvian chef Gastón Acurio. After checking the recipe, it didn't take long to find out that the main ingredient the Aji Amarillo pepper isn't available in the Netherlands. Classic Peruvian Chicken Dish, Aji de Gallina Enjoy the Taste of Peru Tonight.