Chicken In Chile Sauce Aji De Gallina Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

AJI DE GALLINA (CHICKEN IN A SPICY SAUCE)



Aji de Gallina (Chicken in a Spicy Sauce) image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 20

1 large frying chicken (about 3 1/2 4 pounds)
1 leek, trimmed, washed and chopped
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 tomato, chopped
2 teaspoons coarse salt
1 tablespoon peppercorns
2 bay leaves
2 cups soft bread crumbs
1 cup milk
1/2 cup olive oil
2 onions, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon yellow Aji, Amarillo or Chile powder
1/3 cup finely chopped or ground walnuts
1 cup grated Parmesan cheese
2 pounds small potatoes, boiled, peeled and halved
4 hard-boiled eggs, halved
Chopped parsley for garnish

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 (AJI DE GALLINA)



Chicken in Chile Sauce (Aji De Gallina) image

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

8 quail eggs (optional)
4 slices firm white bread, crusts discarded ((1/2-inch-thick)
1 cup whole milk
1 medium onion, chopped
2 garlic cloves, chopped
3 1/2 tablespoons vegetable oil, divided
1/2 teaspoon turmeric
3 -4 tablespoons bottled crema (aji amarillo or aji mirasol paste)
2 cups reduced-sodium chicken broth
1/2 cup grated parmigiano-reggiano cheese
1/2 cup walnuts (1 1/2 oz)
8 small chicken breast halves, with skin and bone (5 1/2 lb total)

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 "chicken in chile sauce aji de gallina recipes"

AJI DE GALLINA (PERUVIAN CHICKEN STEW) - CAROLINE'S …
Oct 1, 2019 Aji de gallina is a classic Peruvian dish of shredded chicken wrapped in a smooth sauce with chili, cheese & walnuts. A delicious meal & …
From carolinescooking.com
  • 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.


AJí DE GALLINA (PERUVIAN CHICKEN CHILI) | CRAVINGS JOURNAL
Jul 28, 2023 Ají de gallina (Peruvian Chicken Chili) by Lorena July 28, 2023. July 28, 2023. 5.3K. If there’s a dish that I love with all my heart it’s Peruvian …
From cravingsjournal.com


AJí DE GALLINA: PERUVIAN SPICY CHICKEN STEW RECIPE - THE SPRUCE EATS
Sep 22, 2024 The Spruce Eats. Ají de gallina is one of these traditional dishes: Poached chicken slathered in a spicy and creamy nut-based sauce is served over white rice and boiled …
From thespruceeats.com


CHICKEN IN CHILE SAUCE AJI DE GALLINA RECIPES
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
From tfrecipes.com


AJI DE GALLINA A CLASSIC PERUVIAN RECIPE - SOUTH AMERICA TO THE WORLD
Feb 24, 2020 Aji de gallina-Spice chicken in yellow pepper sauce. As the name on the recipe hints. This is a spicy recipe. But this could be easily adjusted to individual preferences. The …
From southamericatotheworld.com


PERUVIAN AJI DE GALLINA RECIPE: HOW TO MAKE PERU’S FAVORITE SPICY ...
Feb 11, 2022 Our Peruvian Aji de gallina recipe guides you in crafting an authentic spicy shredded chicken dish wrapped in a creamy sauce. “aji gallina” by frankfarm is licensed under …
From flavortheglobe.com


CHICKEN IN CHILE SAUCE (AJí DE GALLINA) RECIPE - RECIPEOFHEALTH
Get full Chicken in Chile Sauce (Ají de Gallina) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Chicken in Chile Sauce (Ají de Gallina) recipe with 8 quail eggs …
From recipeofhealth.com


CHICKEN IN CHILE SAUCE AJí DE GALLINA RECIPES
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
From tfrecipes.com


AUTHENTIC AJI DE GALLINA RECIPE - PERUVIAN COMFORT DISH
Oct 31, 2024 Poach the Chicken: In a pot of boiling water, poach the chicken until fully cooked.Remove and let it cool before shredding. Prepare the Sauce: In a blender, blend the aji …
From oliviacookbook.com


AJí DE GALLINA | ROUXTINE RECIPES
Apr 4, 2023 Peruvian Ají de Gallina, also known as Creamed Chicken in Chile, is a delicious and popular traditional dish from Peru. Ají de Gallina is a rich, creamy and mildly spicy stew, made …
From rouxtinerecipes.com


AJI DE GALLINA OR HOW TO PREPARE CHICKEN IN CHILI SAUCE, …
Aji de Gallina or Chicken in chili sauce Ingredients for 6 people: One chicken of 1,5 kg (you can use, and it is easier to get for the recipe, a chicken breast, as in the photographs) 1 cube of chicken broth. 1 carrot. 1 bay leaf. 2 onions. 6 …
From phimavoyages.com


AJI DE GALLINA RECIPE (PERUVIAN CHICKEN CHILI) | THE KITCHN
May 4, 2024 Heat 2 tablespoons olive or vegetable oil in a small Dutch oven or pot (about 3 quarts) over medium-high heat until shimmering. Add the onion and 1 teaspoon kosher salt, and sauté until softened, 5 to 6 minutes.
From thekitchn.com


RECIPE » AJI DE GALLINA (PERUVIAN SHREDDED CHICKEN IN A CREAMY …
Gallina means hen in Spanish. As it was traditionally made with it, but nowadays is most commonly made with chicken. It is made with Aji Amarillo, a Peruvian chili paste that you can …
From wander-lust.nl


TRADITIONAL AJí DE GALLINA - PILAR'S CHILEAN FOOD & GARDEN
Jun 22, 2022 3 whole chicken breasts; 8 slices of white bread without crust; 1 cup chicken broth, reserve from cooking the chicken; 2 large onions, chopped into cubes; 1 cup of evaporated milk, more to taste; 2/3 cup of walnuts; 1 …
From chileanfoodandgarden.com


AN AMAZING PERUVIAN AJI DE GALLINA RECIPE - CECILIA TUPAC
Feb 27, 2024 Boil the Chicken: Start by making your chicken stock and boiling chicken breasts in a pot until tender. Once cool, shred the chicken into small pieces. Make the Base Sauce: Fry …
From en.ceciliatupac.com


AJI DE GALLINA (CHICKEN IN SPICY SAUCE) RECIPE - PERU …
Oct 9, 2019 Aji sauce and Chicken (Gallina) Stew the chicken in enough water to come within an inch of the top of the chicken. In a blender or small food processor, place the peppers, three cloves of garlic, a pinch of salt, end …
From peruforless.com


Related Search