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Aj de Gallina
Peru Poultry Chicken Peppers, Chile Walnuts
(Peruvian spicy chicken in a creamy yellow pepper
sauce)
This hearty chicken dish gets its enticingly yellow hue
from the spicy aj amarillo chile pepper, one of the
must-have ingredients of Peruvian cuisine. The heat of
the peppers is softened by a liberal dose of evaporated
milk or cream.
Image by scaredykat
4 to 6 servings
Ingredients
Chicken breast, boneless, skinless -- 2 pounds
Water or stock -- 3 cups
Salt and pepper -- to season
Oil -- 3 tablespoons
Onion, finely chopped -- 1
Aj amarillo chile peppers, finely chopped (see variations) -- 2 or 3
Garlic, minced -- 1 or 2 cloves
Fresh bread crumbs (see notes) -- 1 cup
Evaporated milk or cream -- 1 cup
Walnuts, ground -- 1/2 cup
Parmesan, grated -- 1/2 cup
Salt and pepper -- to taste
Method
Put the chicken, water or stock, salt and pepper to a saucepan and bring to a boil.
Reduce heat to low and simmer until the chicken is cooked through and tender, about
30 to 40 minutes. Remove the chicken, reserving the broth. When cool enough to
handle, shred the chicken with your fingers. Set aside.
1.
Heat the oil in a large saucepan or skillet over medium flame. Add the onion and aj
peppers and garlic and saute until the onions are translucent, 3 or 4 minutes.
2.
Add the shredded chicken back to the pot, along with the breadcrumbs and
evaporated milk or cream and enough of the reserved stock enough to give it a nice
saucy consistency. Bring to a boil, then reduce heat and simmer for 15 to 20
minutes.
3.
Stir in the walnuts, Parmesan cheese. Simmer for another 2 or 3 minutes, adding
more of the remaining broth as needed to make a nice sauce. Adjust seasoning with
salt and pepper.
4.
Serve hot over rice or boiled potatoes (or both!). For a typical garnish, top portions
with sliced hard-boiled eggs and pitted black olives.
5.
Variations
Add a chunk of onion, a stalk of celery, a small carrot and a bay leaf to the
simmering chicken for a more flavorful stock.
Fresh aj peppers can be hard to find. Latin markets often carry them frozen or
canned. You can also buy aj pepper paste, dried whole or ground powder. Adjust
the amount you use to your taste. If you can't find aj in any form, substitute
fresh jalapeo peppers and add 2 teaspoons of turmeric for color.
A cup of pisco brandy is sometimes stirred into the simmering sauce for
adults-only flavor.
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Notes
To Make Fresh Breadcrumbs: Trim the crust from 4 or 5 slices of fresh bread,
then put into a food processor and pulse to make crumbs.
Average:
Your rating: None Average: 3.3 (3 votes)
Add new comment
aji de gallina
Submitted by tina (not verified) on Wed, 09/08/2010 - 17:41.
I tried this dish a resturant and it was delicious, so i tried to make it myself used
jalapeno peppers and evaporated milk, it was not spicy enough, but it was still great im
going to use the Aji pepper and cream next time im sure it will be better...

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