Ají de Gallina (Peruvian Chicken Stew)
Saturday, January 15th
4:00 PM - 5:30 PM Pacific Time
Chef Nacho will give you the secrets to this perfect Peruvian classic comfort food, Ají de Gallina, or Peruvian Chicken Stew. As eye-catching as it is delicious, this yellow stew is a flexible dish perfect for one or an impromptu party with friends or family.
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Ají de Gallina (Peruvian Chicken Stew)
Serves 2
2 pieces of chicken breasts
Chicken bouillon
1/2 kilo (20 oz) Aji Amarillo chili peppers (substitute with red or yellow peppers)
100 grams ( 1 cup) Parmesan cheese
30 grams (1/4 cup) pecans
1 cup cream
1/2 cup evaporated or whole milk
2 pieces of bread
2 red onions
8 garlic cloves
2 cups of rice
2 small or medium potatoes
2 eggs
20 grams (1/8 cup) black olives
A few stalks each of celery and carrots
Vegetable oil
Salt
Pepper
Nutmeg
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
3 medium-size pots
1 frying pan
Blender
Spoon
General Steps
Cook the chicken and broth.
Make the rice.
Prepare the Aji Amarillo Sauce.
Plate it all and enjoy!