Ají De Gallina Peruvian Spicy Creamed Chicken Recipe 45

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AJI DE GALLINA



Aji de Gallina image

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

2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
½ cup grated Parmesan cheese
¼ cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
¼ cup kalamata olives, pitted and quartered

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



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

AJí DE GALLINA (PERUVIAN SPICY CREAMED CHICKEN) RECIPE - (4/5)



Ají de Gallina (Peruvian Spicy Creamed Chicken) Recipe - (4/5) image

Provided by garciamoss

Number Of Ingredients 13

1 1/2 pounds chicken breast
4 cups chicken stock
1/2 cup vegetable oil
3-4 yellow ají peppers
2 gloves garlic, minced
1 large onion, finely chopped
3 tablespoons chopped walnuts
3 tablespoons grated Parmesan cheese
4 slices white bread
3/4 cup evaporated milk
4 yellow potatoes
2 hard-boiled eggs
10 black olives, halved

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



Peruvian Aji de Gallina 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 Recipes     Latin American     South American     Peruvian

Time 1h10m

Yield 4

Number Of Ingredients 15

2 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
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, 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



Peruvian Spicy Creamed Chicken - Aji de Gallina image

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

1 1/2 lb boneless, skinless chicken breasts
4 c chicken broth
1/2 c vegetable oil
3-4 yellow aji amarillo peppers
2 clove garlic, minced
1 onion, large, finely chopped
3 Tbsp walnuts, chopped
3 Tbsp parmesan cheese, grated
4 slice white bread
3/4 c evaporated milk
4 yellow potatoes (yukon gold)
2 hard boiled eggs, peeled
10 black olives, halved

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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