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.
CHICKEN IN CHILE SAUCE (AJí DE GALLINA)
Provided by Lillian Chou
Categories Chicken Roast Father's Day Dinner Walnut Gourmet Sugar Conscious Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F with rack in middle.
- If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
- Soak bread in milk until softened, then mash with a fork.
- Cook onion and garlic in 1 1/2 tablespoons oil with turmeric and 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
- Pat chicken dry, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining tablespoon oil in same manner.
- Roast chicken in oven until just cooked through, about 15 minutes.
- Halve quail eggs lengthwise.
- Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
- What to drink:
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
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
AJí DE GALLINA (PERUVIAN SPICY CREAMED CHICKEN) RECIPE - (4/5)
Provided by garciamoss
Number Of Ingredients 13
Steps:
- 1. Cook the yellow potatoes in salted water until tender when pierced with a fork. Let cool, peel, cut into quarters, and set aside. 2. Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside. 3. Place the chicken breasts in a pot with the chicken stock, and bring to a simmer. Cook for 10-15 minutes, until chicken is just barely cooked through. 4. Set chicken aside to cool. Strain broth and reserve 2 cups. 5. Remove stems and seeds from the peppers. In a blender, process peppers with the vegetable oil until smooth. 6. Sauté the garlic and onions with the puréed peppers and oil, until the onions are soft and golden. Remove from heat and let cool. 7. Shred the cooled chicken into bite-size pieces. 8. In a blender or food processor, process the evaporated milk and bread mixture with the nuts and parmesean cheese until smooth. Add the cooked onion mixture and process briefly. 9. Return onion mixture to pan, and add 1 1/2 cups of the reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if sauce is too thick. 10. Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.
AJI DE GALLINA
This recipe was given to me by one of my dearest friends who is living in Peru on the mission field. This is her favorite Peruvian dish! (The recipe differs somewhat from others on the site and is supposed to be very authentic.)
Provided by under12parsecs
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place first 4 ingredients in sauce pan. Pour in water. Simmer over medium high heat. Skim off foam then reduce heat cover and simmer until chicken is tender (30 min).
- Remove chicken to plate - cool.
- Strain chicken stock, discard veggies. Pour milk and 1/2 cup chicken stock in blender and add bread cubes. Puree until smooth - add Parmesan cheese and puree until smooth.
- Shred chicken.
- Boil potatoes whole - once soft slice in half, then pour the aji de gallina sauce over the potatoes, garnishing with walnuts and hard boiled eggs.
- Heat vegetable oil in pan over medium heat. Stir in garlic and onion - 5 minutes. Stir in chicken and aji sauce until hot and puree. Stir frequently (and chicken stock if too thick) add tumeric and garnish with sliced eggs and walnuts.
Nutrition Facts : Calories 815.8, Fat 37.6, SaturatedFat 12.1, Cholesterol 199.3, Sodium 688.8, Carbohydrate 71.8, Fiber 6.4, Sugar 6.9, Protein 46.7
CHICKEN IN CHILE SAUCE (AJI DE GALLINA)
Gourmet May 2009, Comfort food, Peruvian style. The chile sauce's brilliant yellow hue comes from a pinch of turmeric, as well as bottled ají amarillo paste, which also lends a fruity heat. It is thickened with bread and walnuts (a tasty trick for stretching foods to feed many mouths) and blended to a satiny smoothness. Although Peruvian cooks usually shred the chicken and add it directly to the sauce, we like the elegance of serving the roast chicken breasts on top of the sauce and passing extra around in a gravy boat. http://www.gourmet.com/recipes/2000s/2009/05/chicken-in-chile-sauce
Provided by Queen Dana
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes).
- Preheat oven to 400°F with rack in middle.
- If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
- Soak bread in milk until softened, then mash with a fork.
- Cook onion and garlic in 1 1/2 Tbsp oil with turmeric and 1/4 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
- Pat chicken dry, then season with 1 tsp salt and 1/2 tsp pepper. Heat 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining Tbsp oil in same manner.
- Roast chicken in oven until just cooked through, about 15 minutes.
- Halve quail eggs lengthwise.
- Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
Nutrition Facts : Calories 189.7, Fat 13.9, SaturatedFat 2.9, Cholesterol 6.7, Sodium 180.7, Carbohydrate 11.3, Fiber 1.1, Sugar 3, Protein 6.3
More about "aji de gallina chicken in a spicy sauce recipes"
AJí DE GALLINA: PERUVIAN SPICY CREAMED CHICKEN RECIPE
From thespruceeats.com
Ratings 273Calories 843 per servingCategory Dinner, Entree
AJI DE GALLINA (CHICKEN IN SPICY SAUCE) RECIPE - PERU FOR …
From peruforless.com
Estimated Reading Time 4 mins
SPICY SHREDDED CHICKEN IN SAUCE (AJí DE GALLINA)
From midiariodecocina.com
AJI DE GALLINA: SPICY PERUVIAN CHICKEN STEW - FODMAPPING THE WORLD
From fodmappingtheworld.wordpress.com
AJI DE GALLINA PERUANO RECIPES - FOOD NEWS
From foodnewsnews.cc
PERUVIAN SPICY CREAMED CHICKEN AJI DE GALLINA RECIPES - FOOD NEWS
From foodnewsnews.com
AJí DE GALLINA: CREAMY CHICKEN STEW FROM PERU - EAT PERU
From eatperu.com
AJí DE GALLINA - LIMAEASY
From limaeasy.com
AJI DE GALLINA (PERUVIAN CREAMED CHICKEN) - DALE'S CUISINE
From dalescuisine.com
AJI DE GALLINA CHICKEN IN A SPICY SAUCE FOOD- WIKIFOODHUB
From wikifoodhub.com
AJI DE GALLINA - MAKING MEMORIES WITH YOUR KIDS
From makingmemorieswithyourkids.com
AJI DE GALLINA RECIPE PEANUT BUTTER
From keposcesimocs.blogspot.com
AJI DE GALLINA (PERUVIAN CHICKEN STEW) - CAROLINE'S COOKING
From carolinescooking.com
AJI DE GALLINA – PERUVIAN CHICKEN WITH YELLOW PEPPERS
From goddessmeca.com
AJí DE GALLINA: THE CREAMY CHICKEN RECIPE FROM PERU - FOOD NEWS
From foodnewsnews.com
AJI DE GALLINA (CHICKEN IN SPICY SAUCE) RECIPE | PERU FOR LESS ...
From pinterest.com
AJI DE GALLINA (CHICKEN IN A SPICY SAUCE)
From crecipe.com
AJI DE GALLINA (CHICKEN IN A SPICY SAUCE) RECIPE | KITCHEN INFINITY ...
From kitcheninfinity.com
AJI DE GALLINA | CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
RECIPE » AJI DE GALLINA (PERUVIAN SHREDDED CHICKEN IN A CREAMY …
From wander-lust.nl
AJI DE GALLINA, PERUVIAN SPICY, CREAMY CHICKEN STEW (GLUTEN FREE)
From eatatourtable.com
PERUVIAN CREAMY CHICKEN STEW - AJI DE GALLINA RECIPE
From ourmodernkitchen.com
"AJí DE GALLINA" SPICY CREAMED CHICKEN- RECIPE
From clocfood.com
AJI DE GALLINA RECIPE: PERUVIAN SPICY CREAMY CHICKEN RECIPE!
From getarecipes.com
AJI DE GALLINA CHICKEN IN A SPICY SAUCE RECIPE FOOD NETWORK
From delipair.com
AJI DE GALLINA (CHICKEN IN A SPICY SAUCE) - PINTEREST
From pinterest.com
AJI DE GALLINA | TRADITIONAL CHICKEN DISH FROM PERU
From tasteatlas.com
AJí DE GALLINA: PERUVIAN SPICY CREAMED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.cc
THE RICH AND TASTY AJí DE GALLINA, CHICKEN SLIDES WITH SPICY SAUCE
From peruvianrecipes.net
AJI DE GALLINA (CHICKEN IN A SPICY SAUCE) | RECIPE | PERUVIAN RECIPES ...
From pinterest.ca
AJI DE GALLINA, PERUVIAN SPICY CREAMY CHICKEN STEW (GF)
From pinterest.ca
AJI DE GALLINA RECIPE: A SPICY CHICKEN DISH FROM PERU
From healthstrives.com
HEALTHIER AJí DE GALLINA (SPICY PERUVIAN CHICKEN STEW)
From beyondmeresustenance.com
AJI DE GALLINA – SPICY YELLOW CHICKEN - ELENI'S CULINARY JOURNEY
From elenisempanadas.wordpress.com
AJI DE GALLINA OR CHICKEN STEW (PERUVIAN FOOD RECIPES)
From whereismyspoon.co
AJI DE GALLINA RECIPE | PERU DELIGHTS
From perudelights.com
PERUVIAN AJI DE GALLINA RECIPE: HOW TO MAKE PERU'S FAVORITE SPICY ...
From flavortheglobe.com
RECIPE: HOW TO MAKE AJI DE GALLINA, A STAPLE IN PERU
From livinginperu.com
ORDER ONLINE | A TACO & CEVICHES BY DIVINO DAVIE MENU - ONLINE …
From atacoandcevichesbydivinodavie.getsauce.com
AJI DE GALLINA (CHICKEN IN A SPICY SAUCE) RECIPE
From cookeatshare.com
You'll also love