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
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PHENYO CASSPER
[email protected]I'm not a big fan of Peruvian food, but I thought I'd give this recipe a try. I was pleasantly surprised! The dish was very flavorful and the chicken was cooked perfectly.
jawadkhan jawadkhan
[email protected]I had some trouble finding aji amarillo paste, but I eventually found it online. It was worth the effort, because the paste really made the dish.
Sanjida Sahin
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less aji amarillo paste if you don't like spicy food.
Diana Funkhouser
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. It was very flavorful and the chicken was cooked perfectly. I will definitely be making this again.
Lily Lado
[email protected]I've made this dish several times now and it's always a hit. My friends and family love it. It's a great recipe for a special occasion.
Jila Bazar
[email protected]This recipe was easy to follow and the dish turned out great! I would definitely recommend it to anyone who loves Peruvian food.
Md Janu
[email protected]I'm not a big fan of Peruvian food, but I thought I'd give this recipe a try. I was pleasantly surprised! The dish was very flavorful and the chicken was cooked perfectly.
ayush Tmg
[email protected]I had some trouble finding aji amarillo paste, but I eventually found it at a local Latin American grocery store. It was worth the effort, because the paste really made the dish.
Morium Moyna
[email protected]This dish was a bit too spicy for my taste, but it was still very good. I would recommend using less aji amarillo paste if you don't like spicy food.
eliza_plays uwu
[email protected]I love this recipe. It's easy to make and always a hit with my guests. The aji amarillo paste gives it a unique and delicious flavor.
Bryon Turner
[email protected]I followed the recipe exactly and it turned out great! The sauce was creamy and flavorful, and the chicken was tender and juicy. My family loved it.
kilo Padilla
[email protected]This dish was absolutely delicious! The flavors were complex and well-balanced, and the chicken was cooked to perfection. I will definitely be making this again.