Aji De Gallina Chicken In A Spicy Sauce Food

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AJI DE GALLINA (CHICKEN IN A SPICY SAUCE)



Aji de Gallina (Chicken in a Spicy Sauce) image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 20

1 large frying chicken (about 3 1/2 4 pounds)
1 leek, trimmed, washed and chopped
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 tomato, chopped
2 teaspoons coarse salt
1 tablespoon peppercorns
2 bay leaves
2 cups soft bread crumbs
1 cup milk
1/2 cup olive oil
2 onions, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon yellow Aji, Amarillo or Chile powder
1/3 cup finely chopped or ground walnuts
1 cup grated Parmesan cheese
2 pounds small potatoes, boiled, peeled and halved
4 hard-boiled eggs, halved
Chopped parsley for garnish

Steps:

  • Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces. Meanwhile, strain broth and reserve 4 cups.
  • Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
  • Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.

CHICKEN IN CHILE SAUCE (AJI DE GALLINA)



Chicken in Chile Sauce (Aji De Gallina) image

Gourmet May 2009, Comfort food, Peruvian style. The chile sauce's brilliant yellow hue comes from a pinch of turmeric, as well as bottled ají amarillo paste, which also lends a fruity heat. It is thickened with bread and walnuts (a tasty trick for stretching foods to feed many mouths) and blended to a satiny smoothness. Although Peruvian cooks usually shred the chicken and add it directly to the sauce, we like the elegance of serving the roast chicken breasts on top of the sauce and passing extra around in a gravy boat. http://www.gourmet.com/recipes/2000s/2009/05/chicken-in-chile-sauce

Provided by Queen Dana

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

8 quail eggs (optional)
4 slices firm white bread, crusts discarded ((1/2-inch-thick)
1 cup whole milk
1 medium onion, chopped
2 garlic cloves, chopped
3 1/2 tablespoons vegetable oil, divided
1/2 teaspoon turmeric
3 -4 tablespoons bottled crema (aji amarillo or aji mirasol paste)
2 cups reduced-sodium chicken broth
1/2 cup grated parmigiano-reggiano cheese
1/2 cup walnuts (1 1/2 oz)
8 small chicken breast halves, with skin and bone (5 1/2 lb total)

Steps:

  • Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes).
  • Preheat oven to 400°F with rack in middle.
  • If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
  • Soak bread in milk until softened, then mash with a fork.
  • Cook onion and garlic in 1 1/2 Tbsp oil with turmeric and 1/4 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
  • Pat chicken dry, then season with 1 tsp salt and 1/2 tsp pepper. Heat 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining Tbsp oil in same manner.
  • Roast chicken in oven until just cooked through, about 15 minutes.
  • Halve quail eggs lengthwise.
  • Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.

Nutrition Facts : Calories 189.7, Fat 13.9, SaturatedFat 2.9, Cholesterol 6.7, Sodium 180.7, Carbohydrate 11.3, Fiber 1.1, Sugar 3, Protein 6.3

AJI DE GALLINA



Aji De Gallina image

The first time I tried this classic dish was at a Peruvian restaurant in New York City's West Village - it immediately became one of my favorite dishes. Now that I live in Washington, DC, which has a great Peruvian community and lots of great restaurants, I can have it whenever I like. My favorite way, though, is to cook it at home. I've tried several recipes over the years, and by mixing and matching and editing and experimenting, this is what I've come up with. Just a quick note - "Gallina" means rooster, as this is what the traditional recipe was made with. I make mine with chicken, since it is more readily available. So technically this would be "Aji de Pollo." If you happen to have a rooster laying around, let me know how it goes!

Provided by Spice Boy

Categories     Poultry

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 lbs boneless skinless chicken breast halves (3-4)
6 cups chicken broth
1 cup cubed white bread
1 (12 ounce) can evaporated milk
1/2 cup parmesan cheese, grated
1/4 cup walnut pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 medium onion, chopped
1 tablespoon aji amarillo chili paste (available at Latin markets)
1 teaspoon ground turmeric
1 teaspoon ground cumin
salt & pepper
1 1/2 cups rice
1 sweet potato, cooked, peeled and sliced
4 hard-cooked eggs, sliced
1/4 cup black olives, sliced
1/4 cup fresh parsley, chopped

Steps:

  • Simmer the chicken breasts in the broth until just cooked through, about 20 minutes. Set aside chicken breasts to cool.
  • Strain broth and use it to prepare your rice according to package directions. Set aside any leftover broth.
  • In a food processor or blender, add the bread cubes, evaporated milk and 1/2 cup broth. Process until smooth. Add the Parmesan and walnuts and process again until the mixture is smooth.
  • In a pot, saute the chopped onion for about 3 minutes, then add the garlic and continue to saute until the onion is translucent, about 2 minutes more. While the onion and garlic are sauteing, shred the chicken into bite-sized pieces using your hands or 2 forks.
  • When the onion is translucent, add the turmeric and cumin, stirring to toast the spices for a moment. Add the shredded chicken and the aji paste and stir the mixture to coat chicken with the spices.
  • Pour in the bread/milk mixture over the chicken and stir over medium heat until the sauce is bubbling and the chicken is heated through. If the sauce thickens too much, thin it out with some leftover broth. Taste for seasoning and add salt and pepper to taste.
  • Serve over rice with garnishes.

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