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·¡²Ô³Ù°ùé±ð: Aji de Gallina with Arroz Blanco Graneado (Peruvian Style white rice)

The chili here is not a spice, but the main ingredient of this stew, and the creamy mixture that is aji de gallina is the centerpiece of this dish. 

Ingredients:

• 2 red onions, finely chopped
• 4 cloves garlic, chopped
• 1 oz (25 g) shelled pecans, chopped
• 1 cup (8 fl oz/250 ml) Yellow Chili Paste (see below)
• 1/2 cup (4 fl oz/120 ml) Mirasol Chili Paste (OPTIONAL (see below))
• 1 teaspoon ground cumin
• 1 teaspoon of dried oregano
• 8 white bread slices
• A splash of evaporated milk, plus extra if necessary
• 1 1/2 cups (13 fl oz/375 ml) chicken broth (stock), plus extra if necessary
• 1 x 1-lb (450 g) cooked chicken breast, shredded
• celery
• carrots
• 2 bay leaves
• 3/4 oz (20 g) Parmesan cheese
• 2 white potatoes
• 2 cups (14 oz/400 g) Peruvian-Style Cooked White Rice (see below), to serve
• salt and pepper

To garnish

• 4 pitted black olives
• 1 egg, hard-boiled and cut into quarters
• 1 spring curly parsley
•  

Pasta de Ají Amarillo (Yellow Chili Paste)

Makes: approx. 14 oz
Preparation Time: 25 minutes
Cooking Time: 8–10 minutes

• 2 ¼ lb yellow chiles, seeded, membrane removed, and cut into pieces
• 1 tablespoon vegetable oil

Place the chiles in a pan with enough cold water to cover and bring to a boil, then remove from the heat and drain. Repeat the process 3 times, changing the water each time.

Put the blanched chiles in a blender with the vegetable oil and a tablespoon of water and blend for about 5 minutes, to form a thick paste. Once the mixture is well blended, push it through a strainer (sieve).

This chili paste is best used immediately, though it will keep refrigerated in an airtight container for 2 days. It can be used to prepare dressings and stews.

Ají Mirasol Licuado (Mirasol Chili Paste)

Makes: approx. 1¾ lb (800 g)
Preparation Time: 25 minutes, plus 12 hours soaking

• 2¼ lb (1 kg) dried Mirasol chiles

Thoroughly wash the mirasol chiles to remove any dust or dirt. Cut in half lengthwise and remove the seeds and veins.

Put the chiles in a bowl, cover with water, and let soak for 12 hours or overnight, changing the water 3–4 times during the soaking.

Once soaked, drain the chiles and put in a blender with ½ cup (4 fl oz/120 ml) boiling water. Blend together thoroughly for about 5 minutes, then strain the mixture to remove any remaining chile pieces.

Transfer to a suitable container and keep refrigerated until needed. This chili condiment acts as a base for other condiments, stews, and soups.

Arroz Blanco Graneado (Peruvian-Style Cooked White Rice)

Serves: 6
Preparation Time: 5 minutes
Cooking Time: 20–25 minutes

• 3 tablespoons vegetable oil
• 2 cloves garlic, finely chopped
• 2 cups (14 oz) white long-grain rice
• 3 tablespoons salt

Heat 2 tablespoons of the vegetable oil in a pan over medium heat, add the garlic, and fry for 2 minutes until softened but not browned.

Pour over 3 ½ cups (28 fl oz) water and bring to a boil. Add the rice and salt to the pan and stir together. Reduce the heat to its lowest setting, cover and cook for 10–15 minutes.

Remove from the heat, drizzle over the remaining tablespoon vegetable oil, and stir together with a fork. Re-cover the pan and let stand for 2 minutes until the rice has achieved the desired consistency. The rice should be cooked but not too soft or sticky, and the grains should separate easily.

AJI DE GALLINA PREPARATION

1. Cook two skinless chicken breasts in two cups of salted water with some celery, carrots and the bay leaves. It is important to reserve the broth for later.
2. Dice two red onions into small pieces, put them in a pan, and fried them in oil over low heat for ten minutes. Add a teaspoon of minced garlic and cook for two more minutes. Then, add a cup of fresh yellow ají, blended, cumin and oregano, and cook for ten more minutes. If you are far from Peru, look for frozen yellow ají in Latin stores. You can also use dried mirasol ají. In that case, hydrate it in water and blend it.
3. Add a handful of ground pecans. If you can't find pecans, use walnuts. Immediately after, add some slices of crustless bread that you've blended with the chicken broth.
4. Add the chicken breasts cut into rather thick but not too thick strips. Stir for two minutes or until it thickens. Add a generous splash of evaporated milk and a handful of grated parmesan cheese. Taste and adjust the salt and white pepper.
5. Serve it with the tastiest cooked potatoes you can find, hard-boiled eggs, and olives. Always accompany it with white rice.

Beverage: Chicha morada

 Ingredients:

• 500 grams of purple corn
•  5 cloves
•  1 cinnamon stick
• 1 quince
• 1 apple
• Peel from half a pineapple
• 4 liters of water
•  Sugar to taste.
• Lemon juice to taste
• 1/2 fig leaf
•  1 star anise

Preparation:

Put everything to boil and cook until the purple corn grains have popped or bursted. Strain and add lemon juice and sugar to taste.