-
1
Boil the chicken with a tea spoon of salt.
-
2
Separatedly, boil the potatoes and the eggs.
-
3
In a rice maker cook the rice with a tea spoon of salt, too.
-
4
Shred the bread into pieces and soak them with the evaporated milk.
-
5
If desired, blend it.
-
6
You may not blend it of you desire to feel the bread in the dish.
-
7
Shred the boiled chicken breast into pieces.
-
8
It can be thin or thick, but the thinner you make them, the more effort it takes and the less you feel the chicken in the dish.
-
9
Mince or mash the garlic.
-
10
In a pot, fry the garlic with the oil and then add the palillo and the chili.
-
11
It just takes a few minutes.
-
12
Palillo's itself doesn't have that much flavor.
-
13
We add it so the dish has a better yellow look but you may not use it if you can't find it.
-
14
Just add a tad more chili if you don't use palillo.
-
15
Peruvian palillo is made from yellow saffron (which, unlike red saffron, it is made from a root) and dried chilli.
-
16
You may also use just yellow saffron if it is easier to find but don't forget the chili.
-
17
Pour the main mixture of bread, milk and water to the pot and mix.
-
18
Add salt.
-
19
Wait until it boils and add the chicken.
-
20
Boil it until it is creamy and not to watery if it is.
-
21
This is the aji de gallina mixture.
-
22
Peel the eggs and the potatoes.
-
23
Cut the potatoes into 1/3 inch slices and the eggs in sixths.
-
24
You can also bake the potatoes slices for adding an extra crunch to the dish.
-
25
Serve a portion of cooked rice and a potato slice in a plate.
-
26
Serve the aji de gallina besides them and place a quarter of the egg on top of it.
-
27
Decorate with olives.
