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Fill a medium pot with sufficient water to cover the chicken breast and bring to the boil. Boil for about 25 minutes over medium heat. Remove from the pot and once it’s cool enough, shred the hen. Set aside. Use the chicken broth to soak the bread rolls until they’ve absorbed enough of the chicken stock and blend in a food blender.
Cut the ají amarillo chili peppers in half and remove the veins (ribs) and seeds. Holding them with a tong, grill the peppers directly on the fire until the skin is cooked and black in parts. Rinse the peppers and remove the skin, then chop roughly.
In a frying pan, add some oil and lightly fry the ají peppers, chopped onion, garlic and pecans. Transfer the mixture to a blender and blend.
Pour the contents of the blender into a frying pan and add the shredded chicken breast. Stir well and cook until it achieves the right consistency. Add the parmesan cheese and the evaporated milk just before turning off the heat.
Boil the potatoes, unpeeled and with 3 tablespoons of salt and leave to cool.
Boil the eggs until hard and leave to cool.
Place a lettuce leaf on the plate, followed by 4 generous slices of potato per serving and a portion of rice. Serve the ají de gallina over the rice and potatoes. Serve with a slice of boiled egg and a black olive.