Ají de Gallina (Recipe)
- 1300 g (4 lb) chicken
- 120 ml (1/2 cup) of olive oil
- 1 large finely chopped onion
- 8 cloves of minced garlic
- 3 hot yellow South American chilis (seeds and filaments removed): Adjust quantity for individual taste.
- Salt and pepper to taste
- 1 chicken stock cube
- 1/4 loaf of bread
- 110 g (1/4 lb) of chopped pecans
- 110 g (4 ounces) grated Parmesan cheese
- 1 can evaporated milk
- 1.6 kg (3.5 lbs) boiled rice (flavored with chopped garlic and salt)
- 4 hard boiled eggs
- 6 potatoes
- 120 g (1/2 cup) black olives
1. Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock.
2. In a saucepan, heat oil and sauté the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry this until the onions are cooked and golden.
3. Soak the bread in two cups of the stock from the boiled chicken and place in a blender for a couple of minutes and then add the resulting liquid to the saucepan.
4. Cook slowly for ten minutes. Cook slowly, stirring to thicken.
5. While the Ají de Gallina is cooking slowly, boil the rice: first fry the garlic for a couple of seconds, then add the rice and the salt, then add the water. When the water starts to boil, let the rice cook in a closed pot very slowly for about 20 minutes or until the water has completely evaporated (hint: to cook "peruvian" rice: cook a cup of rice in two cups of water)
6. Back to the Ají de Gallina: add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture. About five minutes before serving, add the evaporated milk and continue cooking on low heat.
7. Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.