
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
Today I am sharing my recipe of Lasagna de Ají de Gallina
Ají de Gallina is actually a pretty common entree in Peru, it is a creamy chicken/hen stew a bit spicy, served with hard-boiled eggs, potatoes and olives. this time we are turning this dish into a lasagna, adding some bechamel to make it even more creamy!
Lasagna is one of my favorite dishes, what I love about it is the fact that you can turn many flavors into one, those layers transport many flavors, and the creamy and light texture of the Ají de Gallina will go great in a Lasagna.
Tips & Tricks to get this recipe right:
– The Ají de Gallina should not be super thick, it has to be runny it is okay if it is a bit loose since it will dry out a bit when baked.
– Using chicken instead of hen will save some time however you will lose a lot of flavors too.
– Use good parmesan (like Parmigiano Reggiano), this will drastically change the flavor of the dish.
If you are a fan of Ají de Gallina, you will enjoy this Lasagna of Ají de Gallina, the combination of flavors and textures make this dish, a great one.
Making Ají de Gallina makes me so hungry, the flavors and aromas of this dish are really good!
The texture should be a bit loose, it will dry a bit once it is on the oven
I just love a good Lasagna and Aji de Gallina makes it even better.
Lasagna de Ají de Gallina, a delicious dish, layers full of flavor and texture.
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
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