El chicken chili It is one of the most emblematic dishes of Peruvian cuisine. It is a creamy stew, full of flavor and with a slightly spicy touch that makes it irresistible. The base of this dish is the shredded chicken breast (although we are going to make it with chicken), cooked in a thick sauce based on Yellow chili, bread soaked in milk, cheese and nuts, creating a mix of unique textures and flavors.

Traditionally, it is served accompanied by White rice, boiled potatoes, hard-boiled egg and black olives, making it a complete, nutritious, healthy and comforting dish. We can prepare it with our Thermomix very easily. Let's go!

Ají de gallina (Peru)

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Ají de gallina is a creamy Peruvian stew with shredded chicken, yellow chili pepper, bread, milk and spices, served with rice and potatoes. A classic full of flavor!

Irene Arcas

Kitchen: Blazer
Recipe type: meat
Calories: 500
Rations: 4

Preparation time: 20M
Cooking time: 60M
Total time: 1:20 p.m.

Ingredients

500 g chicken cut into 4 pieces (e.g. chicken thighs)
170 g of onion in pieces
15 g carrot
2 cloves of garlic
1/2 stock cube (optional))
670 g of water
65 g of sliced bread without crust
270g milk
25 g of yellow chili paste
25 g oil
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
a pinch of ground pepper
1/4 ground nutmeg
25 g of grated Parmesan cheese
15 g chopped walnuts
200 g of cooked white rice
2 boiled eggs
2 medium potatoes
olives
fresh cilantro

Preparation

Place the chicken, 25-35 g of onion, 15-20 g of carrot, ½ clove of garlic, the stock cube and the water in the glass.

We program 42 min., 100°C, left turn, spoon speed. We put the chicken in the basket placed over a bowl to collect the broth.
We put the bread, the milk and the chili paste in the glass. We crush 30 seconds, speed 10. We remove to a bowl and reserve.
We put 150 g of onion, 1 ½ clove of garlic and the oil in the glass. We chop 3 sec. speed 5 and we program 9 min., 30 sec., temperature 120°C, speed. 1.

Meanwhile, remove and discard the bones and skin from the chicken.

We shred the meat with our fingers and set aside.
Add the reserved bread mixture, 50 g of the cooking broth, cumin, oregano, salt, pepper, nutmeg, parmesan and almonds. Grind 30 sec., spd. 10. Add the shredded chicken and mix well with the spatula.
We serve with cooked rice, boiled potato, boiled egg, chopped cilantro, walnuts and olives.

Source: Cookidoo

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Ají de gallina (Peru)

Ají de gallina (Peru)

Ingredients

Preparation

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