Aji de Gallina

Two birds in one stone
Aji de Gallina (Heidi Gibbs)
Peruvian Recipe

Ingredients:

Roasted or Cooked Chicken Breast
Chicken broth
1 tbsp. Oil
1 tbsp. Granulated Onion or half of small onion (chopped)
1/2 tsp. Aji Amarillo (Peruvian Yellow Peper Paste)
1/2 tsp Garlic Powder or minced (1 or two cloves)
Fresh bread crumbs (4 or 6 slices)
1 c. Milk
Parmesan, grated (garnish)
Salt and pepper

When I didn't have my driver's license, what I did to come up with a similar taste to aji (there's nothing like the taste of aji amarillo) was to use turmeric (to add color) and yellow bell pepper (to add taste) but you can use sweet orange pepper too. If you want to make it purple, that's ok too :) any color would works. haha.


Preparation:

Take the breast from the chicken
Sheer the chicken
Cut the slices of bread into square or just tier them apart. I like to use just the white part of bread.

Puree together cheese, bread, paste and milk. Set it aside.

Pour oil into medium heat saute pan. Add garlic, onion, (if its fresh garlic or onion, saute for 3 minutes until onion looks translucent).

Add chicken, salt and pepper. Add bread puree. Stir frequently. If its too thick, add a little bit of chicken broth

Keep stirring until the mixture has a creamy texture.

Add some parmesan cheese or mozarrella cheese (I use any cheese I have in my fridge but not swiss cheese)

Serve with rice. Place lettuce on the bottom of the serving dish. Spread the chicken mixture over.

To make it fancy, decorate with slices of boiled eggs, and parsley.