Peruvian Stewed Chicken Food

AJí DE GALLINA CHICKEN STEW

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.

PERUVIAN STEWED CHICKEN

Steps:

• Place tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside.
• Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm.

CHICKEN WITH PERUVIAN CHILE SAUCE

Steps:

• For the chicken: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
• Rub the chicken on all sides with the oil and season with salt and pepper. Arrange the chicken pieces in a single layer on the prepared baking sheet. Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes. Let the chicken rest for 15 minutes.
• For the sauce: Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes.
• In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt.
• Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

PERUVIAN CHICKEN

Steps:

• Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE

Steps:

• Roast the chicken:
• Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
• Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
• From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
• Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
• Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
• Make the green sauce:
• Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
• Make the salad:
• Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
• Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
• Do Ahead
• Green sauce can be made 5 days ahead. Cover and chill.