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 (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.
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
More about "aji de gallina recipes"
AJí DE GALLINA (SPICY PERUVIAN CHICKEN STEW) - BEYOND …
From beyondmeresustenance.com
4.5/5 (10)Total Time 1 hrCategory Main DishesCalories 400 per serving
- Cook and shred the chicken on the stove or in the Instant Pot. If using rotisserie chicken, shred and set aside.
- Add the oil to a deep sauté pan or skillet over medium heat. Add the onion, garlic, and pecans. Cook until onions are transparent (3-5 minutes).
- Add the cumin, (dried oregano leaves if using), aji amarillo paste, and cassava flour. Cook 3-4 minutes, stirring occasionally, until flour is toasted.
AJI DE GALLINA (PERUVIAN CHICKEN STEW) - CAROLINE'S COOKING
From carolinescooking.com
Ratings 8Calories 255 per servingCategory Main Course
- Poach the chicken (if making from scratch - see details in note 1 below) then once cool enough to handle, shred it up. Alternatively, shred leftover cooked chicken.
- Soak the bread in the milk for a few minutes. Dice the onion in a small dice and finely dice the garlic.
- Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.
- Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo and turmeric and cook a minute more.
AJí DE GALLINA: CREAMY CHICKEN STEW FROM PERU - EAT PERU
From eatperu.com
4.6/5 (5)Total Time 1 hr 45 minsCategory Lunch, Main DishCalories 730 per serving
- 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.
AJí DE GALLINA: PERUVIAN SPICY CREAMED CHICKEN RECIPE
From thespruceeats.com
Ratings 306Calories 843 per servingCategory Dinner, Entree
AJI DE GALLINA OR CHICKEN STEW (PERUVIAN FOOD RECIPES)
From whereismyspoon.co
AJI DE GALLINA, PERUVIAN SPICY CREAMY CHICKEN STEW (GF)
From eatatourtable.com
AJI DE GALLINA (CHICKEN IN SPICY SAUCE) RECIPE - PERU FOR …
From peruforless.com
CALDO DE GALLINA: AN ANCESTRAL DISH FROM AWARD-WINNING NATALIA
From bbc.com
AJI DE GALLINA RECIPE | PERU DELIGHTS
From perudelights.com
AJí DE GALLINA CREAMY CHICKEN STEW - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
PERUVIAN AJI DE GALLINA RECIPE: HOW TO MAKE PERU'S FAVORITE SPICY ...
From flavortheglobe.com
AJI DE GALLINA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
AJí DE GALLINA (PERUVIAN CREAMED SPICY CHICKEN) - PALEOMG
From paleomg.com
AJI DE GALLINA | CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
AJI DE GALLINA RECIPE - JOURNEY MACHU PICCHU
From journeymachupicchu.com
AJí DE GALLINA - TRADITIONAL PERUVIAN RECIPE | 196 FLAVORS
From 196flavors.com
AJI DE GALLINA - RECIPE IN ENGLISH - AJI DE POLLO PERUANO
From youtube.com
AJí DE GALLINA (PERUVIAN CHICKEN STEW) – INSTANT POT RECIPES
From recipes.instantpot.com
AJI DE GALLINA – RELOADED | PERU DELIGHTS
From perudelights.com
AJI DE GALLINA (CREAMY PERUVIAN CHICKEN) - PIQUANT POST
From piquantpost.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #south-american #dietary #low-calorie #low-carb #peruvian #low-in-something #meat #4-hours-or-less
You'll also love