PERUVIAN AJI DE GALLINA RECIPE | ALLRECIPES
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
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
Thickened with nuts and bread, this creamy chicken dish is super-tasty
Total Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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