How difficult is it to prepare Chicken chili pepper?

This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Chicken chili pepper?

The preparation time is 50 minutes and the cooking time is 40 minutes.

How many people does this recipe serve?

This recipe is designed for 4 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Meat • 25 de May de 2019

Recipe of Chicken chili pepper

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Peruvian cuisine is one of the most renowned in the world, which is why we decided to pay tribute to ají de gallina, one of its best-known and richest dishes, with the respect it deserves. Today we show you how to prepare it in the easiest and fastest way we know. We hope that you will be encouraged to prepare it at home and feel the smells that come out of this preparation, below we show you the ingredients and the steps to

make it.

Recipe Summary

Preparation

50 min

Cooking

40 min

Servings

Difficulty

Intermediate

Instructions

Step 1

Moisturize the dried chili peppers, boiling them 3 times to reduce itching. Remove the seeds and leave only the meat.

Step 2

Remove the seeds from the yellow peppers and boil them 3 times by changing the water. Put them in a resealable bag so that the steam softens the skin and makes it easier to peel them.

Step 3

Introduce the yellow peppers, with a little oil and salt; grind them.

Step 4

Do the same with the Mirasol chili pepper, salt and oil; grind.

Step 5

Repeat with the panca pepper, oil and salt; grind,

Step 6

Cook the breasts for 10 minutes with salt. Once cold, frayed by hand.

Step 7

To prepare the rice, add 3 tablespoons of oil, add a minced garlic and a cup of rice, add 500 ml of water. Add salt and let it boil for 20 minutes. Let it rest for 5 minutes without stopping stirring.

Step 8

In a pot, add olive oil, an onion and minced garlic that are fried for 10 minutes. Crumble the sliced bread and cover it with evaporated milk.

Step 9

After 10 minutes, add a little salt and add the chili paste. 3 tablespoons of Mirasol chili paste, 1 1/2 tablespoon of yellow ají pasta and 1 teaspoon of ají panca paste.

Step 10

Cook until the chili pepper separates from the oil, add the bread with the evaporated milk. Stir well, shred and add the frayed chicken.

Step 11

Add 300 ml of chicken stock. Let it boil for about 5 minutes.

Step 12

Chop up a pecan and Parmesan cheese and stir again.

Step 13

Cut the potatoes into slices.

Step 14

At the time of plating, place a portion of rice, add the slices of potatoes and finally cover them with the chicken chili and garnish with split olives and sliced hard-boiled egg.