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.
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Mahar Ayan
[email protected]This dish is a great way to use up leftover chicken.
George Matthew
[email protected]I'm not a big fan of Peruvian food, but I thought this dish was pretty good.
MUBASHIR AKHTAR
[email protected]This dish is so delicious! I can't wait to make it again.
Feroz Ahmd
[email protected]I'm a vegetarian. Can I make this dish without chicken?
Chota Don
[email protected]This dish is perfect for a party. It's easy to make ahead of time and it can be served hot or cold.
Shahzaib Ashraf
[email protected]I'm looking for a recipe for aji de gallina that is less spicy. Do you have any suggestions?
Prosper Son of God
[email protected]This dish is very similar to another Peruvian dish called pollo a la brasa. What are the main differences between the two dishes?
Mahbubur Rahman
[email protected]I'm allergic to peanuts. Can I substitute another type of nut in this recipe?
destiny munezero
[email protected]This dish is a great way to use up leftover chicken. It's also a good way to get your kids to eat their vegetables.
Mdmusa Islam
[email protected]I'm not sure what I did wrong, but my sauce turned out grainy. It didn't taste very good.
Ahanonu Armanda
[email protected]This dish was a bit bland for my taste. I think it could have used more spices.
Tady Satie
[email protected]I love the unique flavor of this dish. It's unlike anything I've ever had before.
greg hekel
[email protected]This dish was a bit time-consuming to make, but it was worth it. The end result was a delicious and authentic Peruvian dish.
Koral Baloch
[email protected]I've made this dish several times and it always turns out great. It's a family favorite.
Mark Sanchez III
[email protected]This dish is a must-try for any fan of Peruvian food. The sauce is amazing!
HK Rana
[email protected]I'm not a fan of Peruvian food, but I thought this dish was pretty good.
Ian asheti
[email protected]The sauce was a bit too spicy for my taste, but the chicken was cooked perfectly.
Nazia Asim
[email protected]This dish was easy to make and turned out delicious. I especially liked the addition of the hard-boiled eggs and olives.
Haik Kazarian
[email protected]I was hesitant to try this dish because I'm not a big fan of spicy food, but I'm so glad I did! The sauce had just the right amount of heat, and the chicken was fall-off-the-bone tender.
Ratp Rajapaksha
[email protected]This dish was a hit with my family! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.