Ají de Gallina
Ingredients: 6 1 2 7 tbsp. 8 slices 12 500 - 800 ml 400 ml 100 gr 120 gr 5 tbsp. 4 tbsp. 6
chicken breast (app. 1,5 kg) large white onion, finely chopped fresh garlic cloves, finely chopped paste of Ají mirasol toast without the crust black olives chicken stock evaporated milk Walnuts or Pecan nuts freshly grated Parmesan cheese vegetable oil olive oil hard-boiled eggs salt, white pepper some parsley leaves
Cook the chicken breasts in the chicken stock for about 10 minutes and let them cool in the stock. Pick apart the bread and soak in the evaporated milk. Then pass the mixture to your blender. Fry the onion in the oil until thei´re slightly browned, then add the garlic and the chili paste and fry for a while. Add the liquified bread and season with salt and pepper. Stirring constantly add the chicken stock ladle by ladle. The sauce should have a creamy, not too fluid and not too thick then add the olive oil. Finally add the frayed chicken breasts, the parmesan cheese and the chopped nuts. Serve hot with cooked potatoes and/or "Arroz a la peruana" (that recipe I will add to this post tomorrow, I´m too tired now :) ), hard-boiled egg halves, black olives and some parsley leaves.