Aji De Gallina
From adacowan 16 years ago
- 60 minutes to make
- Serves 6
A shredded chicken dish in a spicy, velvety sauce prepared with cheese, garlic, and nuts with an extra zing from the peruvian chili, aji. Great for cold, winter days.
Ingredients
- 1 large chicken (about 3 1/2 4 pounds) shopping list
- 1 medium carrot, peeled and cut in large chunks shopping list
- 2 celery stalks shopping list
- 1 medium onion, peeled and quartered shopping list
- 1 tomato, chopped shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon pepper shopping list
- 2 bay leaves shopping list
- 2 cups soft bread crumbs shopping list
- 1 cup evaporated milk shopping list
- 1/2 cup olive oil shopping list
- 2 onions, finely chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon turmeric (optional for color) shopping list
- 1 tablespoon Aji paste (Peruvian yellow chili pepper) shopping list
- 1/3 cup ground walnuts shopping list
- 1 cup grated parmesan cheese shopping list
- 2 pounds small potatoes, boiled, peeled and halved shopping list
- 4 hard-boiled eggs sliced shopping list
- Chopped parsley shopping list
How to make it
- Place chicken in a large pot and add enough water to fill half way to the top of the chicken.
- Add carrot, celery, onion, tomato, salt, pepper and bay leaves.
- Cover, bring to a boil, reduce heat and simmer approximately 45 minutes. Remove chicken onto a plate to cool at which time all meat should be removed from the bones. (Shred into bite size pieces)
- Strain the broth and reserve 4 cups.
- Soak bread crumbs in evaporated milk.
- Heat oil in a large skillet.
- Add onions and sautee until golden and translucent.
- Add garlic, turmeric and cumin and sautee for 1 more minute.
- Add softened bread and aji, stir and cook for another minute.
- 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 meat and simmer for 5 to 8 more minutes, adding more stock if needed.
- Stir in walnuts and Parmesan cheese, and simmer on low heat for 5 minutes, or until slightly thickened.
- Spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.
- Serve over rice.
The Rating
Reviewed by 6 people-
I love different chicken dishes. thanks!
stacip
in Stockton loved it
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We tried this recipe last night, and it was great. It reminded us of Peru. We didn't have aji available to us here, so cayenne was used in its place. Thanks so much for sharing this recipe.
seajay2525
in Omaha loved it
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wonderful! just like grandmas!!!!
claudiacook429
in loved it
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