The Aji de Gallina or Chili Chicken is a dish with thin strips of chicken served with a creamy yellow and spicy sauce, made basically with aji amarillo (yellow peppers), cheese, milk, bread, and walnuts. Traditionally from non-laying hens, but today almost exclusively made from more tender chickens. This recipe is for 10 people.

Ingredients:

• 2 kg or 4.4 lb of chicken
• 1 kg (2.2 lb) of cooked white potatoes
• 6 slices of bread soaked with 3/4 cup of milk
• 50 g (2 tablespoons) of ground walnuts
• 50 g (2 tablespoons) of parmesan cheese
• 150 g / 6 tablespoons of aji amarillo (yellow peppers)
• 6 chopped cloves of garlic
• 1 stick of celery
• 1 bay leaf
• 1 carrot, cut in 4 pieces
• 2 chopped onions
• 10 black olives
• 3 hard-boiled eggs
• 1/4 cup of vegetable oil.
• Parsley (for decoration)
• Optional: 1/2 cup of milk
• Pepper
• Salt

Preparation:

Boil the chicken -the water must cover it- with the celery, carrot, bay and salt. The chicken must be tender. Keep the stock (1/2 cup). Strip the chicken.

In another pot, fry in the oil the garlic, the onions, the chilis and the pepper, until the onions get transparent. Add the bread soaked in milk and stir. Add the chicken’s stock. If it’s necessary, add a little more of milk.

Add the stripped chicken. Stir good. Add the salt and the walnuts.

Put the aji de gallina in the center of a dish and surround it the cooked potatoes (previously cut in halfs). Add the parmesan.

Decorate with olives, eggs and parsley.

Serve with rice. If you present it in individual dishes, you can serve 2 half potatoes by person, covered by the sauce and decorated with eggs and olives. The rice is the complement (see the photo).