Peruvian · serves 6 · about 70 minutes
Lima's silkiest classic: shredded chicken in a gentle, golden ají cream thickened with bread. Comfort food with a pedigree — and a permanent place on the Peruvian Sunday table.
Ingredients
- 2 lbs chicken breast, poached and shredded (broth reserved)
- 3 tbsp ají amarillo paste
- 1 onion, finely diced
- 3 cloves garlic, minced
- 3 slices white bread, soaked in milk
- 1/2 cup Iberia Evaporated Coconut Milk 13.5 oz
- 1/4 cup grated parmesan
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- Iberia Spanish Queen Olives Stuffed with Jalapeño 7 oz
- 2 cups Iberia Parboiled Rice 5 lbs
Method
- Soften the onion and garlic in the oil; add the ají amarillo and cook until it deepens.
- Blend the soaked bread with a cup of chicken broth; pour into the pan and stir as it thickens.
- Fold in the shredded chicken, evaporated milk, and parmesan; simmer gently 10 minutes to a slow-ribbon cream.
- Season carefully — ají de gallina should warm, not burn.
- Plate over rice with boiled potato slices, halved egg, and queen olives — the full limeño portrait.