AjÍ De Chile Peruvian Recipes

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AJI VERDE (SPICY PERUVIAN GREEN SAUCE)



Aji Verde (Spicy Peruvian Green Sauce) image

Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more! Recipe yields about 1 1/4 cups.

Provided by Cookie and Kate

Categories     Sauce

Time 10m

Number Of Ingredients 7

1/2 cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 1/2 medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
2 cloves garlic, roughly chopped
1/3 cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
1/4 teaspoon fine sea salt

Steps:

  • In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
  • Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
  • Aji verde keeps well in the refrigerator, covered, for about 1 week.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 94 calories, Sugar 0.2 g, Sodium 161.8 mg, Fat 9.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 1.2 g, Cholesterol 13.9 mg

AJí DE GALLINA CHICKEN STEW



Ají de Gallina Chicken Stew image

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.

Provided by Eat Peru

Categories     Lunch     Main Dish

Time 1h45m

Number Of Ingredients 16

1 chicken breasts (shredded)
1 onion (finely chopped, white or red)
3.5 ounces Parmesan cheese (grated)
4 ají amarillo chili peppers
4 breadrolls
4 cloves garlic
Black pepper and cumin
1-2 ounces pecans (or ground walnuts)
dash evaporated milk
2 eggs (hard boiled)
4 floury potatoes
2 cups rice ((uncooked) optional)
4 leaves lettuce
4 kalamata olives
1 teaspoon vegetable oil
Salt ( to taste)

Steps:

  • Fill a medium pot with sufficient water to cover the chicken breast and bring to the boil. Cook the chicken for about 25 minutes over medium heat. Remove from the pot and once it's cool enough, shred the breast. Set aside. Use the broth or chicken stock to soak the bread rolls until they've absorbed enough and blend in a food processor to create a bread puree.
  • Cut the ají amarillo chili peppers in half and remove the veins (ribs) and seeds. Holding them with a tong, grill the peppers directly on a high heat flame until the skin is cooked and black in parts. Rinse the peppers and remove the skin, then chop roughly.
  • In a frying pan, add some vegetable oil and lightly fry the ají peppers, chopped white or red onion, garlic and pecans. Transfer the mixture to a blender and blend.
  • Pour the contents of the blender into a frying pan and add the shredded breast. Stir well and cook until it achieves the right consistency. Add the grated parmesan cheese and the evaporated milk just before turning off the heat.
  • Boil the potatoes, unpeeled and with 3 tablespoons of salt and leave to cool.
  • Boil the eggs until hard and leave to cool.
  • 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.

Nutrition Facts : Calories 730 kcal, Carbohydrate 105 g, Protein 37 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 135 mg, Sodium 589 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

PERUVIAN AJI-STYLE SAUCE



Peruvian Aji-Style Sauce image

I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.

Provided by Dorothy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 10

Number Of Ingredients 7

1 head romaine lettuce, stem-end trimmed and discarded
½ bunch fresh cilantro, stems removed
5 green onions
¼ cup mayonnaise
2 jalapeno peppers, seeded
1 clove garlic
salt and ground black pepper to taste

Steps:

  • Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.

Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g

PERUVIAN GREEN CHILE SAUCE (AJI VERDE)



Peruvian Green Chile Sauce (Aji Verde) image

This is one of my favorite dips for bread. I also use it as a condiment for grilled steaks and pork chops. It's smooth, spicy, and very addictive! If you want even more spice, add additional jalapeno peppers.

Provided by t-licious

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 10m

Yield 6

Number Of Ingredients 8

¼ cup olive oil
1 bunch cilantro, stems discarded
3 jalapenos, seeds removed, or more to taste
4 tablespoons olive oil mayonnaise (such as Hellmann's®)
2 cloves garlic, or more to taste
¼ cup water, or as needed
1 teaspoon white wine vinegar, or more as needed
salt to taste

Steps:

  • Combine olive oil, cilantro, jalapenos, mayonnaise, and garlic in a blender and puree. Slowly add as little water as needed to create a smooth, creamy consistency. Season with white wine vinegar and salt.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 1.4 g, Cholesterol 3.5 mg, Fat 16.4 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 2.3 g, Sodium 82.9 mg, Sugar 0.4 g

CHICKEN WITH PERUVIAN CHILE SAUCE



Chicken with Peruvian Chile Sauce image

Provided by Giada De Laurentiis

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil cooking spray
1 (4 to 5 pound) chicken, cut into 8 pieces
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces
3/4 cup half-and-half
2 tablespoons vegetable oil
1 large or 2 small shallots, sliced
2 cloves garlic, crushed
1 cup low-sodium chicken broth
2 cups (6 ounces) crumbled queso fresco or mild feta cheese
1/2 cup finely grated Parmesan
1/2 cup chopped walnuts, plus 1/3 cup toasted (see Cook's Note)
1 tablespoon Aji Amarillo paste (found in Latin markets or the Hispanic section of grocery stores)
1/2 teaspoon turmeric
4 teaspoons kosher salt
1/2 tablespoon chopped fresh cilantro or flat-leaf parsley leaves

Steps:

  • For the chicken: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
  • Rub the chicken on all sides with the oil and season with salt and pepper. Arrange the chicken pieces in a single layer on the prepared baking sheet. Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes. Let the chicken rest for 15 minutes.
  • For the sauce: Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes.
  • In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt.
  • Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve.
  • Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

AJÍ DE CHILE - PERUVIAN



AJÍ DE CHILE - PERUVIAN image

Categories     Sauce     Herb     Side     Vegan

Yield 8 servings

Number Of Ingredients 10

olive oil
1/2 chopped onion
5-6 cloves garlic chopped
3 fresh jalapeños
3 chile de arbol, chopped
salt
1/2 bunch cilantro, chopped
3 tablespoons water
juice from lemon
optional: cottage cheese or walnuts (to cut the spiciness).

Steps:

  • Roast jalapeños in cast iron pan. Peel and seed. Roast chile de arbol. You can save /roast seeds or you can throw away if you don't want it too spicy. Slice the peppers into strips and place into blender. Heat oil in saute pan under medium heat. Saute onions until translucent. Add garlic and saute for a short time. Do not allow the garlic to over cook, just sizzle. Add onion/garlic mixture to the blender and blend to mix and chop ingredients. Add salt to ingredients in blender. Add half of the chopped cilantro (TIP: the stems are the best part!) to the blender with 1-2 tablespoons of water. Slowly blend cilantro into the pepper mixture. As the mixture becomes a paste, add more cilantro and 1-2 tablespoons more water only if needed. Do not over dilute. When mixture is almost to a paste, test flavor and add salt as needed. Do not over salt! Spoon mixture out of blender container, into small bowl. Add olive oil and juice from lemon and stir. Flavor improves over night.

CHICKEN IN CHILE SAUCE (AJí DE GALLINA)



Chicken in Chile Sauce (Ají de Gallina) image

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

8 quail eggs (optional)
4 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded
1 cup whole milk
1 medium onion, chopped
2 garlic cloves, chopped
3 1/2 tablespoons vegetable oil, divided
1/2 teaspoon turmeric
3 to 4 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
2 cups reduced-sodium chicken broth
1/2 cup grated Parmigiano-Reggiano
1/2 cup walnuts (1 1/2 ounces)
8 small chicken breast halves with skin and bone (5 1/2 pounds total)
Accompaniment: Peruvian rice and lentils
Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes)

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

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