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Aji de Gallina (Peru)

Name: Aji de Gallina (Peru)
Total time: 50 min
Yield: serves 4
Ingredients: 2 filets Chicken; 1 Onion; 2 cloves Garlic; 2 Aji amarillo (yellow chili); 2 tbsp Neutral oil; 2 slices Bread; 200 g Rice; 2 Egg; 50 g Olives

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy2 filets
Onion — to buy1
Garlic — to buy2 cloves
Aji amarillo (yellow chili) — to buy2
Neutral oil — to buy2 tbsp
Bread — to buy2 slices
Rice — to buy200 g
Egg — to buy2
Olives — to buy50 g

Preparation

In a pot, cover the chicken with water along with the onion cut in half, bring to a simmer and poach for 20 minutes over low heat, until the chicken is cooked through and very tender. Drain, keeping the stock aside, and once cool enough to handle, shred it finely with a fork.
Heat the oil in a large pan over medium heat, cook the chopped garlic and sliced aji amarillo for 2 minutes, until fragrant but not browned.
Remove the crust from the bread, tear it up and blend it with a little of the warm stock until smooth and creamy.
Add this mixture to the pan with the rest of the stock: this is what gives the sauce its signature velvety texture. Stir well to avoid lumps.
Add the shredded chicken and simmer over low heat for 10-15 minutes, stirring regularly, until you get a thick sauce that coats the back of a spoon.
Meanwhile, cook the rice and hard-boil the eggs (10 minutes in boiling water for fully set yolks, then cool in cold water before peeling).
Serve the chicken in its sauce over rice, topped with wedges of hard-boiled egg and olives, the traditional way.