Aji de gallina i am

Ají de gallina is a dish that was born in Peru and consists of a chicken or shredded chicken cream, which is accompanied by rice, potatoes and olives.

The story that is told of this recipe is that at the time of the colony in Peru, a lot of chicken meat was eaten and the bones that were thrown were collected by the poorest people, who collected even the smallest piece of meat remaining for Cook. This is the origin of this dish, which although originally was for people with little affluence, nowadays it is one of the important dishes of Peruvian cuisine.

Ingredients

2 chicken breasts

1 jar of evaporated milk

2 slices of bread mold

3 garlic cloves

1 onion

1 cup of chicken broth

Stick to taste

2 hard boiled eggs

1/2 cup of milk

Rice and or cooked potato

Cook the chicken breasts with the broth in a pot. Keep the broth, let the chicken cool and crumble with your fingers. Reserve

Soak the bread in the 1/2 cup of milk until it can be ground with the fork and reserve

Brown the onion cut in squares with the ground garlic in the same pot. Add the chicken, stick to taste, the evaporated milk, the broth with which the chicken was cooked and the ground bread. Lower to a simmer and cook until a cream has been created (if the cream is still very liquid, go back to do the same process of bread with milk and add one more) Salt pepper and let stand for 10 minutes.

Serve on rice and potatoes. Decorate with olives and hard-boiled egg