One of the most popular recipes in Peru is the Aji de Gallina recipe. In fact, chicken is made that is cheaper and easier to get. Its origin is from Spain, which, fused with the traditional food of the time, has become a flagship dish for Peru.
The delicious aji de gallina is a traditional Peruvian recipe. This consists of preparing an almost thick cream with frayed pieces of chicken or chicken. It has a bit of spice like all Peruvian cuisine. It is served with boiled potatoes, cut into halves, cooked white rice, boiled eggs and black botija olives.
Get all the ingredients in Peruvian product stores. Especially the chili and seasonings such as yellow chili powder, toothpick, purple onion and others. There are many ingredients from international cuisine that you can use to prepare this exquisite dish.
There is nothing better than pleasing your family and friends, surprising them with dishes like these, full of flavor and a lot of popular roots.
Peruvian Chicken Slides with Spicy Sauce Recipe
INGREDIENTS
PREPARATION
Cook the entire chicken breast in a pot of water, without salt or anything. Once ready, put the broth aside for later and let the breast cool. When the chicken breast has cooled off, shred it with your hands and save it for later.
Make a paste with the yellow pepper by removing the seeds and veins and, with a little bit of the chicken broth, liquefying it until it has a creamy texture; then set it aside.
Heat a deep pan and sauté the garlic and onion previously chopped into small pieces. Then add the yellow pepper paste and mix it all, adding some salt and pepper.
In another bowl add the bread crumbs with a little of the chicken broth until you have a thick mixture.
Add this dough to the pan with the sauce. Stir well and add the ground walnuts and the shredded chicken breast.
Add 1 cup of the broth and lower the heat to cook it slowly.
After 5 minutes add the Parmesan cheese and let it cook for another 5 minutes.
If it has thickened a lot, you can add more broth, if it is too watery, you can add more cheese.
After 10 minutes, remove from the heat, add the evaporated milk and stir it well. Then serve with black olives, white rice, and slices of the cooked egg.
In another bowl add the bread crumbs with a little of the chicken broth until you have a thick mixture.
Add this dough to the pan with the sauce. Stir well and add the ground walnuts and the shredded chicken breast.
Add 1 cup of the broth and lower the heat to cook it slowly.
After 5 minutes add the Parmesan cheese and let it cook for another 5 minutes.
If it has thickened a lot, you can add more broth, if it is too watery, you can add more cheese.
After 10 minutes, remove from the heat, add the evaporated milk and stir it well. Then serve with black olives, white rice, and slices of the cooked egg.
Photo by CHIMI FOTOS 
Ingredients
Directions
Cook the entire chicken breast in a pot of water, without salt or anything. Once ready, put the broth aside for later and let the breast cool. When the chicken breast has cooled off, shred it with your hands and save it for later.
Make a paste with the yellow pepper by removing the seeds and veins and, with a little bit of the chicken broth, liquefying it until it has a creamy texture; then set it aside.
Heat a deep pan and sauté the garlic and onion previously chopped into small pieces. Then add the yellow pepper paste and mix it all, adding some salt and pepper.
In another bowl add the bread crumbs with a little of the chicken broth until you have a thick mixture.
Add this dough to the pan with the sauce. Stir well and add the ground walnuts and the shredded chicken breast.
Add 1 cup of the broth and lower the heat to cook it slowly.
After 5 minutes add the Parmesan cheese and let it cook for another 5 minutes.
If it has thickened a lot, you can add more broth, if it is too watery, you can add more cheese.
After 10 minutes, remove from the heat, add the evaporated milk and stir it well. Then serve with black olives, white rice, and slices of the cooked egg.
In another bowl add the bread crumbs with a little of the chicken broth until you have a thick mixture.
Add this dough to the pan with the sauce. Stir well and add the ground walnuts and the shredded chicken breast.
Add 1 cup of the broth and lower the heat to cook it slowly.
After 5 minutes add the Parmesan cheese and let it cook for another 5 minutes.
If it has thickened a lot, you can add more broth, if it is too watery, you can add more cheese.
After 10 minutes, remove from the heat, add the evaporated milk and stir it well. Then serve with black olives, white rice, and slices of the cooked egg.
Recommendations to serve
Serve this delicious dish with:
- You can serve this dish with white rice portion,
- A half of boiled egg,
- Serve Aji de Gallina over 3 Slices of Potatoes .
This plate could go like appetizer before the second course or become one adding white rice.
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