Aji de gallina

The ají de gallina is a dish native to Peru, it consists of a chili or thick cream of frayed chicken breast. This cream is served with cooked potatoes or white rice. It is usual to replace the chicken with chicken.

Summary

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  • 1 Origins
  • 2 Ingredients:
  • 3 Preparation
  • 4 Sources

origins

According to the origins they tell of the existence of a relative of the hen in Inca times called hualpa and who was also of utmost importance in those times. Thus it is suggested that the current dish is a fusion of Spanish and Quechua ingredients. On the other hand, Peruvian sociologist and researcher Isabel Álvarez Novoa maintains that the origin of this dish would be in the European white delicacy. In some recipe books you can find dishes with the title of “chili pepper” and “chili pepper”, these are variants of the dish that some cooks have invented based on the original. On the coast, it is also colloquially called “spicy chicken”, although in the mountains spicy is a totally different dish.

Ingredients:

  • 1 whole chicken breast (or chicken) with bone
  • 3 Peruvian yellow peppers
  • 1 large onion
  • 3 garlic cloves
  • 1/2 cup of evaporated milk
  • 4 walnut halves
  • 2 packages of soda crackers or 2 slices of sliced ​​bread
  • 2 tablespoons of Parmesan cheese
  • Salt
  • Pepper
  • 2 potatoes cut into slices
  • black olives
  • 1 boiled egg

Preparation

The first step to make this chicken aji recipe is to cook the entire breast of the animal in a pot with water, without salt or anything. When ready, reserve the broth and let the meat cool. Then discard it and reserve. Make a paste with the yellow pepper: remove the seeds and veins and with a little of the broth of the chicken breast liquefy until it has a creamy texture. Grind the nuts in a mortar and set aside as well. Chop the soda crackers (or bread) with your hands until they are practically powdered. You can help you with a mortar or a food processor. Heat a deep frying pan and sauté the garlic and the onion, minced beforehand. When the onion is transparent add the chili paste, mix well and add salt and pepper. In another container, combine the soda crackers (or bread) with a little broth from the chicken breast until you have a thick mixture as seen in the image. Add this “dough” to the pan with the sauce. Stir well and add the ground walnuts and chicken breast. Add 1 cup of broth, and lower the heat to cook for a while. After about 5 minutes add the Parmesan cheese. Let cook for another 5 minutes. If it has thickened a lot, you can add more broth, if it is very watery, you can add more cheese. When a total of 10 minutes have passed since you lowered the temperature of the kitchen, remove from the heat, add the evaporated milk and stir well. You can serve the chicken ají accompanied by white rice and decorating it with a bed of potatoes, then the ají,

 

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