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 CHICKEN STEW
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
Time 1h45m
Number Of Ingredients 16
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
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.
PERUVIAN AJI DE GALLINA
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 Recipes Latin American South American Peruvian
Time 1h10m
Yield 4
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, Carbohydrate 37.5 g, Cholesterol 58.5 mg, Fat 44.1 g, Fiber 4.5 g, Protein 28.3 g, SaturatedFat 9.2 g, Sodium 774.5 mg, Sugar 14 g
PERUVIAN SPICY CREAMED CHICKEN - AJI DE GALLINA
Boosting my South American cookbook for Culinary Quest 2014... Found at about.com. Aji de gallina is a delicious Peruvian classic - slightly spicy and bright yellow from the famous aji amarillo peppers, and rich from the unusual cream sauce made with ground walnuts. This dish is traditionally served over rice, with boiled yellow...
Provided by Beth Renzetti
Categories Chicken
Time 1h
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. Poach for 10-15 minutes, until chicken is just barely cooked through. Set chicken aside to cool. Strain broth and reserve 2 cups. Shred the cooled chicken into bite-size pieces.
- 4. Remove stems and seeds from the peppers. In a blender, process peppers with the vegetable oil until smooth.
- 5. Sauté the garlic and onions with the puréed peppers and oil, until the onions are soft and golden. Remove from heat and let cool.
- 6. 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.
- 7. 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.
- 8. Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.
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- Boil eggs the Ina Garten way: Place the eggs in a saucepan and add enough cold water to cover. Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes. Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell. Place in fridge to cool.
- Boil chicken – place chicken in a saucepan and cover chicken with water. Place lid on saucepan and place over medium heat to cook for about 20 minutes or until the chicken easy shreds apart, about 165-170 degree internal temperature. Shred chicken with two forks and set aside for later.
- Rinse out saucepan and place peeled potatoes in the pan and cover with water. Place lid on saucepan and place back over medium heat to cook for about 20 minutes or until the potatoes are fork tender. Drain and rinse. Set aside.
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- Cook and shred the chicken on the stove or in the Instant Pot. If using rotisserie chicken, shred and set aside.
- Add the oil to a deep sauté pan or skillet over medium heat. Add the onion, garlic, and pecans. Cook until onions are transparent (3-5 minutes).
- Add the cumin, (dried oregano leaves if using), aji amarillo paste, and cassava flour. Cook 3-4 minutes, stirring occasionally, until flour is toasted.
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Estimated Reading Time 6 minsTotal Time 1 hr
- Once you have all the ingredients ready, you’ll be set to begin. First, place the 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 that 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.
- 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. You can garnish it with hard-boiled egg slices and sprinkle some olives on top.
AJI DE GALLINA OR CHICKEN STEW (PERUVIAN FOOD RECIPES)
From whereismyspoon.co
5/5 (2)Calories 950 per servingCategory Poultry
- Roughly chop the carrots, leek, celery, or celeriac. Place them into a pot together with 2 of the garlic cloves and the whole chicken breasts.
- Cover with the water, bring to a boil, turn the heat down and simmer uncovered for 10 minutes. Remove the chicken breasts from the pot and set them aside.
- Continue cooking the stock (uncovered) while you prepare the rest. You will need some of the stock for the recipe. (Note 1 and 2)
- Remove the seeds from the yellow peppers and quarter them. Place them into another pot, cover with water, bring to a boil, turn the heat down and cook for about 10 - 15 minutes or until soft. Drain well.
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5/5 (2)Total Time 25 minsCategory Main CourseCalories 255 per serving
- Poach the chicken (if making from scratch - see details in note 1 below) then once cool enough to handle, shred it up. Alternatively, shred leftover cooked chicken.
- Soak the bread in the milk for a few minutes. Dice the onion in a small dice and finely dice the garlic.
- Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.
- Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo and turmeric and cook a minute more.
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