Best 2 Aji De Gallina Receta Recipes
Ají de gallina is a classic Peruvian dish that combines the flavors of shredded chicken, aji amarillo peppers, and a creamy sauce made with walnuts, bread, and evaporated milk. It is a hearty and flavorful dish that is often served with rice, potatoes, or bread. There are many different variations of ají de gallina, but the basic ingredients and preparation methods remain the same. In this article, we will provide you with two recipes for ají de gallina: a traditional recipe and a modern recipe. The traditional recipe uses aji amarillo peppers, while the modern recipe uses aji panca peppers. Both recipes are delicious and easy to make, so you can choose the one that best suits your taste.
Check out the recipes below so you can choose the best recipe for yourself!
AJI DE GALLINA
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
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
PERUVIAN AJI DE GALLINA
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
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
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final dish will be. This is especially true for the chicken, which should be free-range and organic if possible.
- Don't overcook the chicken: The chicken should be cooked until it is tender and juicy, but not dry. A good way to check if the chicken is done is to insert a meat thermometer into the thickest part of the thigh. The internal temperature should be 165 degrees Fahrenheit.
- Make sure the sauce is thick and creamy: The sauce is one of the most important parts of the dish, so it's important to make sure it is thick and creamy. If the sauce is too thin, it will not coat the chicken properly. To thicken the sauce, you can add a cornstarch slurry or a mixture of eggs and cream.
- Serve the dish with your favorite sides: Aji de gallina is typically served with rice, potatoes, or pasta. It can also be served with a side of vegetables or salad.
Conclusion:
Aji de gallina is a delicious and flavorful dish from Peru. It is made with chicken, potatoes, and a creamy sauce. The dish is relatively easy to make, and it is a great way to enjoy the flavors of Peruvian cuisine. When making aji de gallina, it is important to use high-quality ingredients and to cook the chicken properly. The sauce should be thick and creamy, and the dish should be served with your favorite sides.
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