1. Aji de Gallina
It’s a tasty traditional dish based on chicken and yellow pepper sauce. You can buy frozen yellow peppers or yellow pepper paste. You can find both in any Latin food market. I have to confess that I use yellow pepper paste to save time. It is almost as good as the frozen option.
- 3 chicken breast
- 4 cups of water
- ¾ cup of evaporated milk
- 4 tablespoons of yellow pepper paste
- 2 garlic gloves, minced
- 1 onion, finely chopped
- 3 tablespoons of chopped walnuts
- 3 tablespoons of parmesan cheese
- 4 slices of white bread
- 2 hard – boiled eggs
- White rice
- 2 boiled potatoes
- ¼ cup of oil
- Black olives
- Salt to taste
Cook the potatoes until tender. Let cool for some minutes, peel and cut into quarters and put aside. Put the bread into a small bowl and add the evaporated milk, also set aside.
Place the chicken breasts into a pot, add the garlic cloves and salt to taste. When the chicken is ready, crumble the breasts and set aside. Reserve 1 ½ cup of the chicken stock.
In a pot add the oil, and stir-fry the onions until they are soft. Add the four tablespoons of yellow pepper paste and cook for two minutes.
In a blender, process the onions, the evaporated milk with the bread, the parmesan cheese and the walnuts until smooth.Return the mixture to the pot, add the chicken stock, also the crumble chicken and mix.
Place the white rice in the plate, the potatoes and cover them with the chicken preparation. Put slices of hard-boiled egg and olives.
2. Pisco Sour:
Tips to prepare the best Pisco Sour:
Choose limes that are juicy and ripe. Buy a good Pisco; I usually use Pisco Acholado to make the Pisco Sour.
- 3 parts of Pisco
- 1 part of lime juice
- 1 part of sugar syrup
- 1 egg white
- 3 pieces of ice
- Angostura bitter
Blend together the Pisco, lime juice, sugar syrup, and the egg white with ice. Pour the mix into a glass and then add a few drops of angostura bitter. It is just delicious!