Ají de gallina - Spicy Chicken Stew
1 chicken breast
1 celery stalk
1 laurel leaf
1 1/2 red onions
1/2 cup vegetable oil
4 mirasol chili peppers (dried version of the yellow chili)
1 yellow chili pepper (able to substitute for aji amarillo paste)
2 garlic cloves
1/2 teaspoon cumin
1/2 teaspoon oregano
6 slices of white bread
1 12 oz. can evaporated milk
100 gr. walnuts
2 tablespoons shredded Parmesan cheese
Black olives and 2 hard-boiled eggs
salt and pepper to taste
In a small pot, bring mirasol chilies to a boil and then remove from heat. Separate the skin from the chilies and put the chilies in a blender with seedless yellow chili pepper and vegetable oil. Blend until smooth and set aside.
Remove crusts from bread slices and soak bread in evaporated milk until they begin to come apart.
In a saucepan, sauté 1 chopped onion and garlic cloves until the onions are transparent. Add blended chili sauce, salt and pepper to taste, cumin and oregano and let simmer until there is a thin layer of oil covering the mixture. Add chicken stock. Add bread, condensed milk and walnuts and stir over medium heat until the mixture becomes thick.
Add shredded chicken and Parmesan cheese.
Serve with rice and garnish with 1/2 hard boiled egg and 1 olive.
If you're interested in trying as many authentically Peruvian dishes as you can while in Lima, check out our food tour.