dinner · everyday
Creamy ají de gallina
Shredded poached chicken folded into a creamy sauce of ají amarillo, bread and evaporated milk, served over rice. A Peruvian comfort dish with gentle heat.
- Time
- 35min
- Steps
- 6
Ingredients
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Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Poach the chicken in gently simmering water until it reaches 74°C (165°F). Save half a cup of the poaching liquid, then shred the meat.
-
2
Tear the bread into the evaporated milk and mash it until smooth.
-
3
Dice the onion and soften it in the oil, then stir in the chile paste for 1 minute.
-
4
Add the soaked bread plus enough poaching liquid to make a creamy sauce, and simmer for 4 minutes.
-
5
Stir in the chicken and heat it through.
-
6
Serve over the rice.
