CHICKEN & CHILE PEPPER STEW
A shredded chicken and potato stew in a spicy, velvety chile pepper sauce prepared with cheese, garlic, and nuts with an extra zing from the orange juice and lime juice. Great for cold, winter days. The recipe originally came from a cookbook that I picked up at the library. I can't remember the name of the book, but from what I remember the chef traveled extensively in South America, trying traditional dishes and then created his own modern, upscale versions for his restaurant, keeping the best elements from the traditional versions. I also made some minor changes to better suit my family's tastes. Update: I have changed the name of this recipe from Ají De Gallina (Peruvian Chicken & Chile Pepper Stew) which was the name given to the original recipe that I adapted here, because people kept posting negative ratings that seemed based exclusively (or nearly so) on this dish's lack of authenticity rather than on the quality of the dish, even after I posted in the intro that the dish was indeed not traditional. I hope under the new name people will be more willing to enjoy it for what it is, rather than getting so wrapped up in where the recipe comes from. Cheers.
Provided by littleturtle
Categories Stew
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- In a large stockpot, bring the chicken, onion, carrots, celery, dill, parsley, bay, peppercorns, cayenne pepper, salt, and water to a boil.
- Decrease heat to low and simmer until the chicken is tender (50 minutes).
- Remove chicken from pot and set aside to cool.
- Let stock continue to simmer for another 15 minutes, then strain into a clean stockpot and set aside.
- Using two forks, shred the chicken (removing any meat clinging to the bones).
- In a small mixing bowl, combine the orange juice and lime juice.
- Break the chiles into pieces and soak in the juice mixture for 20 minutes.
- Transfer to a blender and blend until smooth; set aside.
- In a large skillet, melt the butter, then sauté the onions with the turmeric until the onions are soft and translucent (8 minutes).
- Add the garlic and cumin and sauté for another minute.
- Soak the bread in the evaporated milk.
- Add the blended chile mixture to the skillet and cook until the liquid cooks off (10 minutes).
- Skim off any fat that may have risen to the surface on the cooling stock.
- Add the soaked bread to the skillet (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the walnuts, potatoes, and cheese, and cook, stirring occasionally, until thick enough to coat the spoon (30 minutes).
- Add the chicken meat, and let simmer 10 more minutes.
- Ladle the stew into bowls and garnish with the sliced eggs.
Nutrition Facts : Calories 1248.6, Fat 74.4, SaturatedFat 26.7, Cholesterol 293.5, Sodium 1747.2, Carbohydrate 86.5, Fiber 11.1, Sugar 13.6, Protein 61.7
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Majeda Jahan
[email protected]This stew is simply delicious. The flavors are perfectly balanced, and the chicken is cooked to perfection. I highly recommend this recipe.
kandyan
[email protected]I love that this stew can be made ahead of time. I often make it on the weekend and then reheat it during the week. It's a great way to have a delicious meal ready to go with minimal effort.
Joe Rodri
[email protected]This stew is so affordable to make. I was able to make a large pot of stew for less than $20. It's a great way to feed a large family or group of friends on a budget.
Wigdan Nadeem
[email protected]I've made this stew several times now, and it's always a hit. It's one of my go-to recipes when I'm looking for something easy and delicious to make.
Abednicoh Poifo Tomorrow
[email protected]This stew is the perfect comfort food. It's hearty, flavorful, and it just makes you feel good. I love serving it to my family and friends.
Chere Henderson
[email protected]I'm not a very experienced cook, but this recipe was so easy to follow. I was able to make this stew with no problems, and it turned out great.
HVcrazy
[email protected]I made this stew in my slow cooker, and it turned out perfectly. It was so easy to just throw everything in the pot and let it cook all day. I came home to a delicious meal.
Rolando Zuniga
[email protected]I'm not a big fan of chicken, but this stew was so good that I didn't even notice. The flavors were incredible, and the sauce was so rich and creamy.
shaheir habibi
[email protected]This stew is so easy to make, and it's so delicious. I've already made it twice, and I'm sure I'll be making it again and again.
Teboho Thamae
[email protected]I love that this stew is so versatile. You can add or remove ingredients to suit your own taste. It's a great way to use up leftovers, too.
OMER KAMRAN
[email protected]I served this stew with some crusty bread, and it was the perfect combination. The bread soaked up all the delicious sauce.
9104 Eggshell (‪Reshon‬)
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Boitumelo Malau
[email protected]I added some extra vegetables to this stew, like carrots and celery. It turned out great, and it was a great way to get some extra veggies into my diet.
sabari nathan
[email protected]I'm not a big fan of spicy food, but this stew was just the right amount of heat for me. It was flavorful without being overpowering.
Jani Gill
[email protected]This stew is so easy to make, and it's packed with flavor. I love that I can throw everything in the pot and let it simmer. It's a great weeknight meal.
Saymun Mortuza
[email protected]I made this stew for a party, and it was a huge success. Everyone loved it, and I got rave reviews. I'll definitely be making this again for future parties.
Alese Parker
[email protected]I followed the recipe exactly, and it turned out perfectly. The stew was flavorful and hearty, and the chicken was cooked to perfection.
Nikelwa Pumane
[email protected]This chicken chile pepper stew was a hit with my family! The flavors were incredible, and the chicken was so tender. I'll definitely be making this again.