Ají de Gallina
Creamy chicken stew.
Contains common allergens
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Instructions
- 1
Poach the chicken: Boil the chicken breasts in salted water until cooked through (about 20 mins). Reserve 1 cup of the broth. Shred the chicken when cool.
- 2
Prepare the thickener: Soak the crustless white bread in the evaporated milk until completely softened, then blend it with the walnuts until smooth.
- 3
Build the flavor base: In a large pan, sauté the minced onion and garlic until translucent. Stir in the aji amarillo paste and cook for 2 minutes until fragrant.
- 4
Make the sauce: Pour the bread-milk mixture into the pan. Stir constantly over medium heat until the sauce thickens and begins to bubble.
- 5
Combine: Fold the shredded chicken into the bright yellow sauce. If the mixture is too thick, thin it with the reserved chicken broth until you reach a creamy, stew-like consistency.
- 6
Serve: Serve hot over steamed white rice, garnished with sliced hard-boiled eggs and black olives.
Plan it in Listahan
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