Question

PORFAVOR YA ME GASTE MIS OTROS PUNTOS EN OTRAS PAGINAS, TAMBIÉN PUEDEN RESPONDER LAS OTRAS, SI NO ME MANDAN A EXTROORDINARIO :( PLIS PLIS

Answer 1

Ingredients (2 people, but yields more)

1 chicken breast (or chicken) whole with bone3 Peruvian yellow peppers1 large onion3 garlic cloves1 / 2 cup evaporated milk4 walnut halves2 packets of soda crackers or 2 sliced ​​bread slices2 tablespoons parmesan cheeseSalt Pepper2 potatoes cut into slicesOlive black olives1 egg parboiled

preparation:

The first step in making this aji de gallina recipe is to cook the whole breast of the animal in a pot with water, without salt or anything. When ready, reserve the broth and let the meat cool. Then, dismantle and reserve.

Make a paste with the yellow pepper: remove the seeds and veins and with a little of the broth from the chicken breast, blend until it has a creamy texture. Reservation.

Grind the nuts in a mortar and set them aside as well.

Chop the soda crackers (or bread) with your hands until they are practically dusted. You can help with a mortar or food processor. Reserve (again).

Heat a deep frying pan and sauté the previously chopped garlic and onion.

When the onion is transparent, add the chili paste, mix well and add salt and pepper.

In another bowl, add the soda crackers (or bread) with a little broth from the chicken breast until you have a thick mixture as seen in the image
Add this "dough" to the pan with the sofrito. Stir well and add the ground nuts and the chicken breast.

Add 1 cup of broth, and lower the heat to cook for a while.

After about 5 minutes add the Parmesan cheese. Let cook for another 5 minutes.

If you have thickened a lot, you can put more broth, if it is very watery, you can put more cheese.

When it has been a total of 10 minutes since you have lowered the temperature of the kitchen, remove from the heat, add the evaporated milk and stir well.

You can serve the ají de gallina accompanied by white rice and decorating it with a bed of potatoes, then the ají, and over half a parboiled egg and a couple of black olives.