AJÍ DE GALLINA

INGREDIENTS

- 4 yellow chilies 

- 2 white buns or ciabattas in pieces

- 2 tablespoons of extra virgin olive oil 

- 1 medium size red onion, chopped in small pieces 

- 1 tablespoon minced garlic 

- 1 chicken breast (shredded)

- ¼ teaspoon salt 

- 3/4 cup evaporated milk (lowfat)

- Dash of cumin 

- Dash of pepper 

- 4 boiled eggs 

- 4 black olives 

- 2 white potatoes (cooked and peeled)

PREPARATION

First, wash 4 yellow chilies, remove the seeds and veins, chop in small cubes and blend to obtain a paste, reserve aside.

Continue with the bread, break in pieces, soak them in the water, mash

a little bit and  blend, it will look like a light colored cream, reserve aside.

In a rice cooker add 2 tablespoons of extra virgin olive oil, 1 red onion chopped in small pieces, 1 tablespoon of minced garlic, stir and fry. After a couple of minutes add the chili paste, add a dash of cumin and pepper, mix well and cook. When it’s ready, add the bread previously prepared, add the shredded chicken breast, ¼ teaspoon salt, ¾ cup evaporated milk and mix to integrate. When it starts to boil, continue mixing for 1 minute and it’s ready!! Serve over slices of cooked potatoes, place the chicken chili on top and decorate with 1 boiled egg and olive. 

Enjoy!

4 Persons

PREP TIME :     20 min

COOKING TIME :  5  min

TIPS

- You can add water if it is too dry.

- Stir constantly to avoid burning at the bottom.

- You can also do it on a normal pot over medium heat.