How To Make Authentic Ají de Gallina

Those who want a taste one of the real flavours of Peru, without any doubt must taste the incredible flavors Ají de Gallina can offer. This delicious Peruvian dish has spicy chicken with creamy yellow sauce.

The chicken is shredded to facilitate the sauce penetration of it.  The main star in this dish is the yellow pepper, a characteristic and really important Peruvian ingredient.

Know how to prepare it perfectly:

Ingredients

• 1 Whole Chicken
• 33 fl Oz. of water or chicken broth (1 Liter)
• 1 onion
• 1 teaspoon of garlic powder
• 4 Tablespoon of yellow Ají paste
• 7 Oz.  Bread without the crust (200g)
• 2 Oz Black olives (55g)
• 6 fl Oz. Evaporated milk (200ml)
• 5 Oz. Nuts (150g) 
• 6 tablespoon of Parmesan cheese 
• 6 Medium potatoes
• 6 eggs
• 6 cups of white rice
• Oil to taste
• Salt and pepper to taste 

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Preparation:

• First, you need to make some previous preparations: Boil the eggs on hot water until they are hard. Then peel them and cut them into thick slices, keep them apart.

 

• The potatoes need to be washed, peeled and boiled on a pot with water until you can nail them with a fork and they fall off from it. Then cut it into thick slices and keep apart.

 

• You first need to cut the chicken into pieces (We recommend 8, so the flavors penetrate better each piece and to accelerate the cooking process .

 

• Cook the rice adding salt to taste.

 

• On a pot pour the water or chicken broth and then add the chicken pieces, bring to boil and heat it over low heat until the chicken flesh is tender. The time this process takes is approximately 1 and a half hour or two hours.

 

• Once the chicken is tender, let it cool inside the broth at room temperature.

 

• On a big bowl, mix together the bread and the evaporated milk with a mixer until obtaining a smooth mixture.

 

• Cut the onion in small cubes.

 

• On a pot, pan pour the oil and heat it, then add the onion and fry it until it turns transparent. Then add the garlic powder and the yellow Ají paste and mix together.

 

• Add to the pot pan the mixture of milk and bread previously prepared and 2 cups of the chicken broth obtained from boiling the chicken pieces.

 

• Cut in small pieces the nuts and grate the cheese.

 

• When the chicken is cold enough to handle it, peel the skin off and then shred it with your hands into medium pieces.

 

• Add to the pot pan mixture the shredded chicken and mix it with the sauce.

 

• Add the cheese to the pot pan; let it boil together for a couple of minutes, if the sauce is too thick, then add more broth.

 

• To serve it, first put rice on the dish and then add the slices of potatoes. On top of the rice put the chicken with abundant sauce. Decorate the dish with the olives, nuts and the slices of hard-boiled egg. 

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The Importance of Dish Presentation in Ají de Gallina

Presentation plays a crucial role in enhancing the overall dining experience when it comes to enjoying a meal. Ají de Gallina, a beloved Peruvian dish, is no exception. 

This dish's careful arrangement and thoughtful presentation can elevate its flavors and captivate the senses.

Firstly, presenting Ají de Gallina with visual appeal adds to the anticipation and excitement of the meal. 

The vibrant colors of the dish, such as the golden hue of the ají sauce and the bright green of the garnishes, create an enticing visual contrast. Furthermore, a well-presented plate can awaken the appetite, making the dining experience more enjoyable.

Additionally, the presentation reflects the cultural heritage and traditions associated with Ají de Gallina. This dish is deeply rooted in Peruvian cuisine and carries a sense of pride and history. 

Therefore, paying attention to its presentation honors the culinary heritage and showcases the cultural richness of Peru.

To achieve an aesthetically pleasing presentation, consider the following tips. Start by selecting a suitable plate or bowl that complements the dish's colors. 

For example, a white or light-colored dish provides a neutral backdrop, allowing the vibrant ají sauce and garnishes to stand out.

Next, ensure the portions are evenly distributed and arranged neatly on the plate. For example, place a generous scoop of ají de gallina in the center and arrange the side dishes artfully around it.

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Properly Serving Ají de Gallina with Complementary Accompaniments

Ají de Gallina is a versatile dish that can be served in various ways, but some classic accompaniments enhance its flavors and create a well-rounded meal. Let's explore the traditional serving suggestions for Ají de Gallina.

• Rice: Serve a mound of fluffy white rice alongside the Ají de Gallina. The rice acts as a neutral base that absorbs the flavorful sauce, balancing out the dish's richness.

 

• Potatoes: In Peru, potatoes are a staple ingredient and pair exceptionally well with Ají de Gallina. Boil some small yellow potatoes until tender and serve them alongside the main dish. The soft, creamy texture of the potatoes complements the tender chicken and velvety ají sauce.

 

• Olives: Ají de Gallina is often garnished with pitted black olives. These salty and savory bites add flavor and a pleasant textural contrast to the dish. Arrange a few olives around the plate or scatter them over the ají sauce.

To serve Ají de Gallina:

1. Start by placing a scoop of the chicken and sauce in the center of the plate.

2. Arrange a serving of rice next to it, creating a visually pleasing contrast of colors.

3. Surround the dish with either whole or halved boiled yellow potatoes, and add a few pitted black olives as a final touch.

Tips for Garnishing Ají de Gallina with Fresh Herbs or Cheese

To take the flavors of Ají de Gallina to the next level, consider garnishing the dish with a lot of fresh herbs or a sprinkle of cheese. These additional touches can elevate the taste profile and add a delightful complexity to the dish.

• Fresh Herbs: One popular herb to use as a garnish for Ají de Gallina is cilantro. Its bright and fresh flavor pairs well with the richness of the sauce. Before serving, chop a small handful of cilantro leaves and sprinkle them over the dish. Alternatively, you can also use finely chopped parsley or a combination of both herbs for added depth of flavour.

 

• Cheese: To add a creamy and slightly salty element, sprinkle a generous amount of grated Parmesan or queso fresco over the Ají de Gallina. The cheese will melt slightly, infusing the dish with its unique flavor. Try using grated feta cheese or crumbled blue cheese for a bolder twist.

Remember to garnish the dish with herbs or cheese before serving to maintain its freshness and flavor. The herbs will add a pop of color, while the cheese will contribute a satisfying richness.

Garnishing Ají de Gallina with fresh herbs or a sprinkle of cheese enhances the visual appeal and introduces new layers of taste and aroma. Experiment with different types of combinations to find the perfect balance that suits your preferences.

By following these serving tips and garnishing suggestions, you can create an enticing and visually appealing presentation of Ají de Gallina that elevates the dining experience and honors the rich culinary heritage of Peru.