Welcome to the Around The World series where we try to recreate dishes native to countries that we don’t see many recipes for. Today we’re making a dish that hails from Peru: Aji De Gallina. One the most flavorful and well balanced dishes I’ve made here on this channel and would definitely recommend everyone to give it a try. If there are any other foods you’d like us to make, please let us know in the comments
Ingredients:
2 pounds of chicken breasts
2 14 oz cans of evaporated milk
1 8 oz can of aji amarillo yellow chili paste
2 cups rice
½ cup grated parmesan cheese
½ cup chopped pecans
2 eggs
A few olives
½ large onion
1 tablespoon minced garlic
6 half inch slices of white bread
4 small Yukon potatoes
1 teaspoon cumin
2 teaspoons turmeric
2 cups chicken stock
Directions:
Poach the chicken breasts in the chicken stock, skimming off the foam as it cooks
Once fully cooked remove the chicken, let it cool, then shred to bite sized pieces
Toss the potatoes into a pot of water, bring up to a boil, then cover and drop to a simmer
Once the potatoes have roughly 6 minutes left, toss in the eggs
In a blender add the bread and the evaporated milk then blend until you get a silky smooth mixture
In a saute pan with a little bit of oil, cook the minced onion until translucent
Add salt, cumin, and turmeric
Add the garlic and stir until fragrant
Pour in the aji amarillo and combine the ingredients
Pour in the milk/bread mixture until it begins to thicken up, if too thick, add some chicken stock
*If desired, pour this mixture back into the blender and blend
Add the pecans and cheese to the sauce
Give it a stir then add the shredded chicken
Cut the potatoes into disks and place on the plate next to a bed of rice
Scoop the chicken on top of the potatoes, top with the egg and olives
Hit it with a bit more pecans and cheese if you’d like and now you have the final product
Say bismillah and enjoy!
Filming and Editing by Husam Alzahabi
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