AJI DE GALLINA RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

PERUVIAN AJI DE GALLINA RECIPE | ALLRECIPES



Peruvian Aji de Gallina Recipe | Allrecipes image

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    Latin American    South American    Peruvian

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 15

2 each skinless, boneless chicken breast halves
1 cube chicken bouillon
1 cup hot water
1 tablespoon olive oil, or as needed
1 medium red onion, diced
3 cloves garlic, minced
2?½ tablespoons aji amarillo chile paste
¾ tablespoon ground turmeric
1 teaspoon ground cumin
1 pinch salt and ground black pepper to taste
4 slices white bread
1 (12 ounce) can evaporated milk
1?½ cups chopped walnuts
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh cilantro, or to taste

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, CarbohydrateContent 37.5 g, CholesterolContent 58.5 mg, FatContent 44.1 g, FiberContent 4.5 g, ProteinContent 28.3 g, SaturatedFatContent 9.2 g, SodiumContent 774.5 mg, SugarContent 14 g

AJI DE GALLINA | CHICKEN RECIPES | JAMIE OLIVER



Aji de Gallina | Chicken recipes | Jamie Oliver image

Thickened with nuts and bread, this creamy chicken dish is super-tasty

Total Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 13

25 g shelled walnuts
1–2 fresh red chillies optional
750 g new potatoes
olive oil
1 large handful of black olives
a few sprigs of fresh mint
3 free-range chicken thighs skin on, bone out
1 onion
2 cloves of garlic
125 g breadcrumbs
300 ml milk
25 g Parmesan cheese
½ a lemon optional

Steps:

    1. Grind the walnuts in a pestle and mortar until fine. Halve and deseed the chillies, then pop into a blender with 100ml of water and blitz to a purée.
    2. Boil the potatoes in a large pan of boiling salted water for about 15 minutes, or until cooked through. Drain and steam-dry in a colander for a few minutes, then return to the pan, dress with oil and season.
    3. Put a lug of oil in a small frying pan over a medium heat. Destone and tear in the olives and pick in the mint leaves. Fry until lightly crispy, then add to the potatoes.
    4. Place the chicken between 2 sheets of greaseproof paper and bash with a rolling pin or a heavy pan until flattened and an even thickness. Season well, drizzle with oil and place in the fridge until needed.
    5. Peel and finely chop the onion and garlic, then gently fry in a non-stick pan over a low heat with a good lug of oil for 20 minutes, or until soft and sticky.
    6. Stir in the blitzed chilli and cook for a few more minutes before adding the breadcrumbs. Stir in the milk and cook for about 4 minutes, or until the sauce thickens, adding a splash of water, if needed.
    7. Stir in the ground walnuts and finely grate in the Parmesan, simmer for a further 7 minutes, then season and keep warm while you cook the chicken.
    8. Heat a griddle pan until screaming hot, then add the chicken, skin-side down. Cook for around 4 minutes, or until the skin is lovely and golden, then turn and cook on the other side for 3 to 4 minutes, or until cooked through.
    9. Serve the chicken on the sauce with the potato salad on the side. Add a squeeze of lemon (if using) and some extra sliced chilli, if you like.

Nutrition Facts : Calories 581 calories, FatContent 35.4 g fat, SaturatedFatContent 9.6 g saturated fat, ProteinContent 29.4 g protein, CarbohydrateContent 34.5 g carbohydrate, SugarContent 6.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "aji de gallina recipe recipes"

AJI DE GALLINA RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
aji de gallina recipe - food.com - food.com - recipes ... image
The first time I tried this classic dish was at a Peruvian restaurant in New York City's West Village - it immediately became one of my favorite dishes. Now that I live in Washington, DC, which has a great Peruvian community and lots of great restaurants, I can have it whenever I like. My favorite way, though, is to cook it at home. I've tried several recipes over the years, and by mixing and matching and editing and experimenting, this is what I've come up with. Just a quick note - "Gallina" means rooster, as this is what the traditional recipe was made with. I make mine with chicken, since it is more readily available. So technically this would be "Aji de Pollo." If you happen to have a rooster laying around, let me know how it goes!
From food.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 991.9 per serving
  • Serve over rice with garnishes.
See details


AJÍ DE GALLINA: CREAMY CHICKEN STEW FROM PERU - EAT PERU
A favorite Peruvian chicken recipe of creamy, spicy sauce made with shredded chicken or hen, aji amarillo chili peppers, minced garlic, pecan nuts, parmesan, hard boiled eggs, and bread crumbs. All served over rice with a few slices of boiled potatoes.
From eatperu.com
Reviews 4.6
Total Time 105 minutes
Category Lunch, Main Dish
Cuisine Peruvian
Calories 730 kcal per serving
  • 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. 
See details


AJI DE GALLINA RECIPE | ALLRECIPES
2019-04-04 · 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.
From allrecipes.com
See details


AJÍ DE GALLINA: PERUVIAN SPICY CREAMED CHICKEN RECIPE
2021-07-28 · Place the bread in a small bowl and pour the 3/4 cup of evaporated milk over it to soak. Set aside. Place the chicken in a pot with the chicken stock and bring to a simmer . Cook for 10 to 15 minutes until chicken is just barely cooked through. Set chicken aside to cool, reserving the stock. Strain the stock and reserve 2 cups.
From thespruceeats.com
See details


AJI DE GALLINA RECIPE - GREAT BRITISH CHEFS
2014-10-08 · print recipe shopping List Method 1 Poach the chicken breasts in the chicken stock for 20 minutes. Drain, shred and reserve. While the chicken is cooking, prepare the other ingredients 2 In a saucepan, heat the oil and sauté the onion, garlic, turmeric, cumin and finely chopped Aji Amarillo or paste.
From greatbritishchefs.com
See details


AJI DE GALLINA RECIPE - JOURNEY MACHU PICCHU
2020-08-03 · First, place the chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan Add Water and Let Simmer pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam that forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Straining The Chicken
From journeymachupicchu.com
See details


AJI DE GALLINA RECIPE | PERU DELIGHTS
2011-04-19 · Serves: 4 Ingredients 1 skinless chicken breast 3 cups water Salt and pepper 3 slices white bread ¼ cup vegetable oil ½ red onion finely chopped 2 garlic cloves, finely chopped 1 tablespoon aji amarillo chili pepper 1 tablespoon aji¬ mirasol chili pepper ½ teaspoon dried oregano ½ cup pecans, finely chopped ½ cup evaporated milk or Half & Half
From perudelights.com
See details


AJI DE GALLINA OR CHICKEN STEW (PERUVIAN FOOD RECIPES)
2021-01-30 · How to cook aji de gallina? Make the stock: Chop the vegetables roughly. Place them together with 2 garlic cloves, and meat in the pot, cover with water, bring to a boil, turn the heat down, and simmer uncovered for 10 minutes or until the breasts are cooked through. Don’t overcook them or they will get tough.
From whereismyspoon.co
See details


AJI DE GALLINA RECIPE - GREAT BRITISH CHEFS
Method. print recipe. 1. Poach the chicken breasts in the chicken stock for 20 minutes. Drain, shred and reserve. While the chicken is cooking, prepare the other ingredients. 2. In a saucepan, heat the oil and sauté the onion, garlic, turmeric, cumin and finely chopped Aji Amarillo or paste.
From greatbritishchefs.com
See details


AJI DE GALLINA (CHICKEN IN A SPICY SAUCE) RECIPE | FOOD ...
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 ...
From foodnetwork.com
See details


AJI DE GALLINA OR CHICKEN STEW (PERUVIAN FOOD RECIPES)
2021-01-30 · Aji de gallina – a creamy Peruvian chicken stew or fricassee served with boiled eggs, olives, potatoes, and rice. Many Latin American recipes here this week. After the Mexican tostadas , the Argentinian empanadas , and the Choripan con chimichurri , now is time for a Peruvian food recipe, the famous Aji de Gallina .
From whereismyspoon.co
See details


AJI DE GALLINA RECIPE | PERU DELIGHTS
2011-04-18 · Creamy, spicy, with the pungency of the Parmesan cheese and the delicate texture of the pecans, Aji de Gallina means hen´s chili. Hen used to be the meat of preference in Lima till a few years ago, hence the name, but its tough flesh took so much longer to cook than chicken, that people eventually switched to the easier, younger and less intimidating poultry.
From perudelights.com
See details


AJI DE GALLINA (PERUVIAN CHICKEN STEW) - CAROLINE'S COOKING
2019-10-01 · Steps to make aji de gallina. Poach the chicken (if making from scratch) then once cool enough to handle, shred it up (alternatively, shred leftover cooked chicken). Soak the bread in milk for a few minutes. Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.
From carolinescooking.com
See details


VEGAN AJI DE GALLINA RECIPE | EPICURIOUS.COM
2015-09-23 · 1) Crush saltines and soak in no-chicken broth. 2) Combine in blender with almond milk, cheese, and Aji peppers. Blend until smooth. 3) In medium sized pot, saute diced onion and garlic 4) Mix in ...
From epicurious.com
See details


RECIPE: HOW TO MAKE AJI DE GALLINA, A STAPLE IN PERU
2020-05-12 · I use the soft, white bread for this recipe. The cheaper, the better. For some reason the Bimbo’s brand here in Peru is perfect for this recipe. In the U.S., you would use the white Wonder Bread. Aji de Gallina . Serves 4-6 people . Ingredients: 1 chicken (about 2 kg.) or the equivalent of 3 complete chicken breasts ; 1 medium to large ...
From livinginperu.com
See details


AJI DE GALLINA RECIPE SLOW COOKER - NEW RECIPES
2021-09-21 · Rinse the lentils and place in a slow cooker or crockpot. Dissolve chicken bouillon in 1 cup hot water; Aji de Gallina Peruvian Spicy Cre...
From newrecipes48.blogspot.com
See details