"Lasagna de Ají de Gallina"
click en la abajo para la receta en Esp
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.
"Lasagna de Ají de Gallina"
Ají de Gallina (Creamy spicy chicken stew) turned into a lasagna
Servings 4 ppl
Ingredients
Aji de Gallina
- 1 Whole Chicken or Hen Breast cooked and shredded
- 1 tbsp Vegetable Oil
- 2 tbsps Butter
- 1 Red Onion finely diced
- 4 Garlic Cloves finely minced
- 1 tbsp Ají Mirasol Paste
- 2 tbsps Ají Amarillo Paste
- 1.5 cups Evaporated Milk
- 1 cup Chicken Stock more if necessary
- 3 slices White bread corners removed
- Salt and Pepper
Bechamel
- 2 tbsps Butter
- 1.5 tbsps All-Porpouse flour
- 2 cups Evaporated Milk
- 1/3 teaspoon Nutmeg
- Salt & Pepper
Lasagna
- 1 lb Lasagna pasta your favorite brand
- 2 cups Mozzarella Cheese
- 1 cup Parmesan Cheese
Instructions
Ají de Gallina
- Start with soaking the bread into the milk, then in a pot add oil, then butter, once butter is melted add onions, garlic and let them cook until they are soft. then add ají amarillo and ají mirasol paste, saute, let it cook for at least 5 min. (add a tablespoon of chicken stock if it is getting too dry)
- Add el "aderezo"(what you were cooking), bread and milk into a blender, process and add back to the pot, bring to a boil, it should have a thick consistency however it should be still runny, then add shredded chicken, salt and pepper.
Bechamel
- In a pot add, butter let it melt but not burn, once melted add flour and stir, let the flour cook for a bit 3 min then add milk (a bit at a time) stir constantly, bring to a boil and turn off, once everything is integrated add salt, pepper and nutmeg.
Lasagna
- Follow the instructions of your Lasagna pasta brand before proceeding. In an oiled tray, add layers of pasta then ají de gallina, then bechamel on top, some mozzarella some parmesan, then add more pasta and keep making layers end with parmesan and mozzarella.
- Bake at 180C / 350F for at least 25 min then another 10 min in a broiler or raise the temperature to 200C / 400F until the top is golden brown.
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness
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.
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