Seafood
Easy
Peruvian carpet
30 min
Meat
Medium
Recipe of Chicken chili pepper
Vida Recetas Editorial
Ají de gallina is one of the most emblematic dishes of Peruvian cuisine, and this recipe lets you enjoy it at home with an authentic flavor. Originating from the Peruvian coast, this creamy stew combines shredded chicken with a sauce of yellow chili pepper, bread, and evaporated milk, achieving a smooth texture and a slightly spicy taste that conquers palates. It is ideal for those looking to explore the gastronomy of Peru, as it represents the fusion of indigenous, Spanish, and African influences.
Why make ají de gallina?
- Traditional flavor: The blend of chili peppers (mirasol, panca, and yellow) provides depth and a characteristic spicy touch.
- Creamy texture: Bread soaked in evaporated milk and chicken broth create a silky sauce that coats every strand of chicken.
- Versatility: Served with rice, boiled potatoes, olives, and hard-boiled egg, making it a complete and nutritious dish.
This homemade version follows the traditional steps: hydrating the chilies to reduce heat, blending them with oil and salt, and cooking the chicken until tender. The result is a comforting dish, perfect for a family meal or to surprise your guests with a classic of Peruvian cuisine.
Prep
50 min
Cook
40 min
Servings
4
Calories
517 kcal
Ingredients
Directions
-
1
Moisturize the dried chili peppers, boiling them 3 times to reduce itching. Remove the seeds and leave only the meat.
-
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.
-
3
Introduce the yellow peppers, with a little oil and salt; grind them.
-
4
Do the same with the Mirasol chili pepper, salt and oil; grind.
-
5
Repeat with the panca pepper, oil and salt; grind,
-
6
Cook the breasts for 10 minutes with salt. Once cold, frayed by hand.
-
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.
-
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.
-
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.
-
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.
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11
Add 300 ml of chicken stock. Let it boil for about 5 minutes.
-
12
Chop up a pecan and Parmesan cheese and stir again.
-
13
Cut the potatoes into slices.
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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.
Frequently Asked Questions
How difficult is it to prepare Chicken chili pepper?
This recipe has a medium 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.
