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Aji de Pavo (el "recalentado" Perfecto) Turkey Chili (the Perfect "reheated" Dish)
Este plato es la salvación del día después de Navidad. Es una adaptación del clásico "Ají de Gallina" peruano, pero utilizando la pechuga del pavo horneado que sobró de la noche anterior. Consiste en una crema untuosa a base de ají amarillo, pan, leche, pecanas y queso parmesano, que envuelve las hebras de pavo desmenuzado. Se sirve tradicionalmente sobre papas sancochadas, acompañado de arroz blanco y huevo duro. Es la definición de comida reconfortante. [This dish is the salvation of the day after Christmas. It is an adaptation of the classic Peruvian "Ají de Gallina", but using the leftover roasted turkey breast from the night before. It consists of a creamy sauce made from yellow chili pepper, bread, milk, pecans, and Parmesan cheese, which envelops the shredded turkey. It is traditionally served over boiled potatoes, accompanied by white rice and hard-boiled egg. It is the definition of comfort food.]
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