Aji De Gallina Recipe
Shredded chicken in a creamy yellow pepper sauce.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the chicken
In a large pot, bring 2 cups of chicken broth to a boil. Add the chicken breasts and cook until fully cooked, about 20 minutes. Remove chicken, save the broth, and shred the chicken when cool.
- 2
Making the Sauce
- 3
Sauté the vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent, about 5 minutes.
- 4
Blend the sauce
Add the boiled yellow potatoes, yellow bell pepper (chopped), pecans (or walnuts), and 1 cup of evaporated milk to the skillet. Blend everything together until smooth, adding some of the saved chicken broth if necessary to reach desired consistency.
- 5
Combine with chicken
Add the shredded chicken to the sauce. Stir well to combine and season with salt and black pepper to taste. Let it simmer for about 10 minutes, stirring occasionally.
Serving
- 6
Prepare the rice
Cook 2 cups of rice according to package instructions. This will be served alongside the Aji de Gallina.
- 7
Plate the dish
Serve the Aji de Gallina over a bed of rice. Garnish with slices of boiled eggs and olives.
