• Aji De Gallina

Posted By

Mati C.

Aji De Gallina

The history of Ají de Gallina could be traced back to the French Revolution (1789) which brought in Europe the bloom of new forms of politics, economics and, of course, traditions; new ways of thinking, new spiritual tendencias and certainly new cooking. Many of the noblemen's cooks lost their jobs after the Revolution and so decided to travel to the New World, bringing to this side of the world new recipes and techniques. These cooks were hired by the Criollan class as a way of demonstrating their wealth to the Spanish.* *From www.limadelhi.blogspot.com



50 minutes



4lbs. chicken
1/2 cup of oil
1/2 lb. of chopped nuts (I suggest walnuts p.e.)
2 tsp ground garlic
6 ajies amarillos
4 slices of bread
1 large tin of evaporated milk
4 oz. grated parmesan cheese
1 large onion , finely chopped
salt &

Cooking Instructions
Step 1 Boil the chicken in salted water. Remove from bone and break into bite size pieces. In a saucepan heat the oil and fry the onion, garlic and chili peppers, salt and pepper to taste. Fry until golden and add the bread which has been soaked in the chicken broth, having removed the crusts. Cook slowly for 10 minutes then add chopped nuts, grated cheese and chopped chicken. Two or three minutes before serving add the evaporated milk.
Step 2 Decorate the dish with halved potatoes and eggs quartered lengthwise and olives.
Step 3 I personally like it with rice