- ½ breast
- 2 tablespoons yellow chili paste
- 1 can evaporated milk
- 1 white onion
- 1 tablespoon garlic paste
- salt and pepper to taste
- 1 cup of rice
- 2 cups of water
- 1 tablespoon onion paste
- 1 egg
- green olives (2 per plate for garnish)
Cook the breast so that once it is ready, shred it. Separately, grate the onion and brown it. When it is almost ready, add the yellow chili, garlic and evaporated milk. Let the mixture become uniform, taste good and incorporate the shredded chicken.
The aji de gallina should not be spicy, we suggest verifying the amount of aji amarillo paste according to the amount of chicken you are going to prepare. If it is too spicy you can reduce it with a little chicken broth, a slice of sliced bread and a little more evaporated milk. The sliced bread will help thicken the mixture when you cook it.
To avoid having pieces of bread, you must blend the broth with the bread before cooking.
In another pot we prepare the white rice which will take 20 minutes from the moment it makes eyes (the water dries). Use the pisco salt recipe that we give in our blog so that the flavor of your rice will be very Peruvian.
The egg is cooked until hard-boiled.
To serve, we make a layer of rice, a layer of chicken, a layer of rice and a spoonful of chicken, half a hard-boiled egg and two olives.
We suggest accompanying it with a pisco sour.