AJí DE GALLINA CHICKEN STEW
A favorite Peruvian chicken recipe of creamy, spicy sauce made with shredded chicken or hen, aji amarillo chili peppers, minced garlic, pecan nuts, parmesan, hard boiled eggs, and bread crumbs. All served over rice with a few slices of boiled potatoes.
Provided by Eat Peru
Time 1h45m
Number Of Ingredients 16
Steps:
- Fill a medium pot with sufficient water to cover the chicken breast and bring to the boil. Cook the chicken for about 25 minutes over medium heat. Remove from the pot and once it's cool enough, shred the breast. Set aside. Use the broth or chicken stock to soak the bread rolls until they've absorbed enough and blend in a food processor to create a bread puree.
- Cut the ají amarillo chili peppers in half and remove the veins (ribs) and seeds. Holding them with a tong, grill the peppers directly on a high heat flame until the skin is cooked and black in parts. Rinse the peppers and remove the skin, then chop roughly.
- In a frying pan, add some vegetable oil and lightly fry the ají peppers, chopped white or red onion, garlic and pecans. Transfer the mixture to a blender and blend.
- Pour the contents of the blender into a frying pan and add the shredded breast. Stir well and cook until it achieves the right consistency. Add the grated parmesan cheese and the evaporated milk just before turning off the heat.
- Boil the potatoes, unpeeled and with 3 tablespoons of salt and leave to cool.
- Boil the eggs until hard and leave to cool.
- Place a lettuce leaf on the plate, followed by 4 generous slices of potato per serving and a portion of rice. Serve over the white rice and potatoes. Serve with one or two slices of boiled egg and black olives.
Nutrition Facts : Calories 730 kcal, Carbohydrate 105 g, Protein 37 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 135 mg, Sodium 589 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
AJI DE GALLINA
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
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.
AJI DE GALLINA
This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes.
Provided by Emma
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
- Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
- Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
- Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 27 g, Cholesterol 131.2 mg, Fat 16.3 g, Fiber 1.8 g, Protein 25 g, SaturatedFat 5.2 g, Sodium 476.2 mg, Sugar 6.5 g
AJI DE GALLINA
Although the original of this recipe is for a flavorful Peruvian chicken dish using the very hot aji pepper, I've toned it down considerably for my own protection by using jalapeno! My apologies to any Peruvians or aji fans who might come across this version, but my insides would never handle that much heat! And, although it is traditionally served over butter-flavored potatoes & slices of hard-cooked eggs, I've chosen to use brown rice.
Provided by Sydney Mike
Categories Whole Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Boil chicken in chicken broth until chicken is cooked, about 30 minutes.
- Remove chicken from broth & set broth aside, reserved.
- Remove bones from chicken & either shread or cut into bite-size pieces, then set aside.
- Put olive oil in large saucepan, & over medium heat, cook onions, chili peppers, garlic & saffron until onions are golden, about 7 minutes.
- Soak bread in 2 cups of reserved chicken broth, then combine bread/broth mixture in food processor, blending until smooth.
- Add this bread mixture to the onion mixture in the large saucepan & cook slowly to thicken, about 8 minutes.
- Add nuts, parmesan cheese & chicken, & cook until it thickens into a cream-like consistency, about 5 minutes.
- Stir in evaporated milk & cook for another 5-10 minutes.
- Serve over rice, & if desired, garnish with slices of hard-cooked eggs.
Nutrition Facts : Calories 859.4, Fat 47.5, SaturatedFat 13.2, Cholesterol 130.8, Sodium 910.2, Carbohydrate 62.6, Fiber 5.1, Sugar 2.2, Protein 44.9
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