︎︎︎Ají de gallina
Ají de Gallina is a family dish eaten in Peru, where Natalia is from, but it does not contain chicken, only chicken. The main ingredient is also yellow chilli pepper (known here in Spain as chili or guindilla), but it is worth repeating that it has a distinctive colour: yellow. What better way to share this dish than with the Espacio de Todo family during the project, where nostalgia for an ingredient such as ají was the driving force behind this project.
Ingredients:
- 1 onion
- 1 clove of garlic
- One chicken breast
- Vegetable stock (carrot, leek, celery, 1 of each)
- 3 slices of bread
- 1 dash of cream
- Potatoes
- 1 pinch of salt
- 3 yellow chillies
- 200 g almonds
- Olive oil
Preparation:
1. Cut the chillies in half and remove the seeds. Put olive oil in a mixer and make a sauce. Set aside.
2. Bring the chicken breast and vegetables to the boil. Set aside a little stock.
3. Shred the chicken breast into thin strips.
4. In a bowl, soak the 3 slices of bread in the stock until just covered.
5. In a saucepan, fry the sliced onion and garlic in plenty of oil until transparent, then add the stock with the slices of bread. Blend with a mixer until you have a paste.
6. Then add the chicken breast. Add two tablespoons of yellow chilli pepper and half of the crushed almonds. Pour in a dash of cream.
7. Bring to the boil and remove from the heat.
8. Serve with sliced potatoes, a black olive and a few almonds. If desired, add a hard-boiled egg cut in half.