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Le Chaudron recipe
Ají de gallina crémeux
Creamy ají de gallina
⏱ 45 minServes 4Medium440 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)cooked chicken breast, shredded
3 slicessandwich bread
300 ml (1¼ cups)milk
3 tbspají amarillo paste
60 g (2 oz)chopped walnuts
50 g (2 oz)grated Parmesan
2onions, sliced
- 500 g (18 oz) cooked chicken breast, shredded
- 3 slices sandwich bread
- 300 ml (1¼ cups) milk
- 3 tbsp ají amarillo paste
- 60 g (2 oz) chopped walnuts
- 50 g (2 oz) grated Parmesan
- 2 onions, sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the bread in the milk for 5 minutes.
- Cook the sliced onions for 6 minutes until soft and golden.
- Add the ají paste and stir for 2 minutes.
- Stir in the mashed soaked bread to make a thick sauce.
- Add the chicken, walnuts and Parmesan and simmer for 10 minutes.
- Adjust the seasoning and serve hot over rice with a hard-boiled egg and a black olive.
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