Introducing Ají de Gallina con Tallarines Verdes: A Peruvian Celebration of Flavors
Embark on a culinary journey to Peru with Ají de Gallina con Tallarines Verdes, a traditional dish that captures the essence of Peruvian cuisine. This delectable dish features tender chicken simmered in a rich, creamy sauce infused with aji amarillo peppers, creating a harmonious blend of flavors. The sauce is further enriched with walnuts, Parmesan cheese, and evaporated milk, resulting in a velvety texture that tantalizes the taste buds. Accompanying the chicken is a vibrant accompaniment of tallarines verdes, homemade green noodles prepared with spinach and basil, adding a delightful pop of color and a burst of freshness to the dish. Discover the joy of Peruvian cooking with this authentic recipe that promises an unforgettable dining experience.
AQUADITO (PERUVIAN CHICKEN SOUP)
This is a traditional Peruvian chicken soup recipe with a little twist. My grandparents taught my mom and my mom taught me and then I tweaked it. Incredibly filling and simple to make. This is a great one-pot recipe.
Provided by snw716
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.
- Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 52.9 g, Cholesterol 32.6 mg, Fat 6.8 g, Fiber 4 g, Protein 15.3 g, SaturatedFat 1.8 g, Sodium 968.2 mg, Sugar 3.6 g
PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)
This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
Provided by CookingONTheSide
Categories Stocks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper; Heat the olive oil in a large, heavy pot over medium-high heat.
- Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
- Add the chicken, and continue to cook for 5 minutes.
- Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
- Pour in the chicken broth, potatoes, and rice.
- Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Nutrition Facts : Calories 450.8, Fat 19.6, SaturatedFat 3.5, Cholesterol 41.2, Sodium 975.2, Carbohydrate 42.2, Fiber 3.7, Sugar 4.3, Protein 25.5
Tips:
- Use a whole chicken: This will give the soup a richer flavor.
- Brown the chicken before simmering: This will help to develop the flavor of the soup.
- Use a variety of vegetables: This will make the soup more colorful and nutritious.
- Add some herbs and spices: This will give the soup a more complex flavor.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld together.
- Serve the soup with rice or bread: This will help to make the soup more filling.
Conclusion:
Aquadito is a delicious and hearty Peruvian chicken soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting soup, give Aquadito a try!
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