Chicken In Chile Sauce Aji De Gallina Food

AJI DE GALLINA

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 (CHICKEN IN A SPICY SAUCE)

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)

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.

CHICKEN IN CHILE SAUCE (AJí DE GALLINA)

Steps:

• 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 tablespoons oil with turmeric and 1/4 teaspoon 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 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon 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 tablespoon 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.
• What to drink:
• Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

AJI DE GALLINA

Steps:

• Place first 4 ingredients in sauce pan. Pour in water. Simmer over medium high heat. Skim off foam then reduce heat cover and simmer until chicken is tender (30 min).
• Remove chicken to plate - cool.
• Strain chicken stock, discard veggies. Pour milk and 1/2 cup chicken stock in blender and add bread cubes. Puree until smooth - add Parmesan cheese and puree until smooth.
• Shred chicken.
• Boil potatoes whole - once soft slice in half, then pour the aji de gallina sauce over the potatoes, garnishing with walnuts and hard boiled eggs.
• Heat vegetable oil in pan over medium heat. Stir in garlic and onion - 5 minutes. Stir in chicken and aji sauce until hot and puree. Stir frequently (and chicken stock if too thick) add tumeric and garnish with sliced eggs and walnuts.

AJI DE GALLINA

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.