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
PERUVIAN AJI DE GALLINA
This is a Peruvian dish that is shredded chicken in a spicy stew. Though traditionally it's made with hen. Very delicious. Serve over rice with skinned, boiled potatoes (should still be firm and not mushy), halved on top, with aji de gallina on top of that.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Fill a pot with water and add chicken breasts. Bring to a boil. Dissolve chicken bouillon in 1 cup hot water; add to the chicken when water is boiling. Continue to boil until chicken is no longer pink in the center and juices run clear, about 20 minutes. Place chicken on a plate to cool; shred with 2 forks. Reserve 2 cups cooking liquid and then empty the pot.
- Place the same pot over medium-high heat and add enough oil to coat the bottom. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and cook, 1 to 2 minutes. Add aji paste, turmeric, cumin, salt, and pepper; saute for 2 minutes. Turn off heat.
- Combine bread, evaporated milk, walnuts, and Parmesan cheese in an electric blender. Blend until smooth; add the seasoned mixture from the pot to the blender and blend until smooth once more. Mixture should be bright yellow.
- Place the pot over medium-low heat and add yellow mixture. Cook, stirring frequently, 3 to 4 minutes; this will thicken quickly. Add reserved chicken liquid in small increments until mixture loosens some. Add shredded chicken and more liquid as needed until you get a thick, soup-like texture. Garnish with cilantro and serve.
Nutrition Facts : Calories 628.7 calories, Carbohydrate 37.5 g, Cholesterol 58.5 mg, Fat 44.1 g, Fiber 4.5 g, Protein 28.3 g, SaturatedFat 9.2 g, Sodium 774.5 mg, Sugar 14 g
AJI DE GALLINA
This recipe was given to me by one of my dearest friends who is living in Peru on the mission field. This is her favorite Peruvian dish! (The recipe differs somewhat from others on the site and is supposed to be very authentic.)
Provided by under12parsecs
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 815.8, Fat 37.6, SaturatedFat 12.1, Cholesterol 199.3, Sodium 688.8, Carbohydrate 71.8, Fiber 6.4, Sugar 6.9, Protein 46.7
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.
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