"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.
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