Best 4 Aji De Pollo Recipes

CHICKEN THIGH ANTICUCHOS

Steps:

• Make the aji panca puree: Put the aji panca chiles in a large bowl and cover with 1 1/2 cups boiling water. Cover with plastic wrap; let soak at least 1 hour or overnight.
• Puree the chiles and their soaking liquid with 1 teaspoon salt in a high-powered blender. You should have 2 cups; remove 1 1/2 cups and reserve.
• Make the marinade: Add the olive oil to the remaining puree in the blender along with the vinegar, tamari, gochujang, garlic, cumin, oregano and 1/8 teaspoon pepper. Season the chicken with salt and toss with the marinade in a large bowl; let sit 10 minutes.
• Meanwhile, make the serrano-cilantro sauce: Blend the serranos, poblano, cilantro, lime juice, orange juice, olive oil, mayonnaise and 1 teaspoon salt in a blender until mostly smooth. Set aside.
• Preheat a grill to medium high. Thread 4 or 5 pieces of chicken skin-side up onto each of 10 wooden skewers, leaving space between each piece. Grill the chicken skewers skin-side down until marked, about 3 minutes. Flip and cook until charred and cooked through, 3 to 4 more minutes.
• Transfer the skewers to plates and top with some of the reserved aji panca puree and the serrano-cilantro sauce. Sprinkle with cilantro and peanuts.

AJI DE GALLINA

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.

PERUVIAN AJI DE GALLINA

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.

AJI DE GALLINA

Steps:

• Simmer the chicken breasts in the broth until just cooked through, about 20 minutes. Set aside chicken breasts to cool.
• Strain broth and use it to prepare your rice according to package directions. Set aside any leftover broth.
• In a food processor or blender, add the bread cubes, evaporated milk and 1/2 cup broth. Process until smooth. Add the Parmesan and walnuts and process again until the mixture is smooth.
• In a pot, saute the chopped onion for about 3 minutes, then add the garlic and continue to saute until the onion is translucent, about 2 minutes more. While the onion and garlic are sauteing, shred the chicken into bite-sized pieces using your hands or 2 forks.
• When the onion is translucent, add the turmeric and cumin, stirring to toast the spices for a moment. Add the shredded chicken and the aji paste and stir the mixture to coat chicken with the spices.
• Pour in the bread/milk mixture over the chicken and stir over medium heat until the sauce is bubbling and the chicken is heated through. If the sauce thickens too much, thin it out with some leftover broth. Taste for seasoning and add salt and pepper to taste.
• Serve over rice with garnishes.