Best 2 Peruvian Aji De Gallina Recipes
In the culinary landscape of Peru, Ají de gallina stands as a cherished dish, a symphony of flavors that has captivated palates for generations. This delectable chicken stew, bathed in a creamy, golden sauce, embodies the harmonious union of indigenous and Spanish influences that define Peruvian cuisine. Ají de gallina boasts a rich history, tracing its roots to pre-Columbian times when the indigenous people of Peru utilized the aji chili pepper as a culinary staple. Upon the arrival of the Spanish conquistadors, the fusion of European and Andean culinary traditions gave rise to Ají de gallina, a dish that seamlessly blends the vibrant flavors of aji peppers, the savory richness of chicken, and the velvety texture of a creamy sauce.
In this comprehensive guide, you will embark on a culinary journey through the diverse world of Ají de gallina recipes. From the traditional Ají de gallina, prepared with a labor of love using whole chicken, to the modern interpretations that incorporate rotisserie chicken for a convenient twist, this collection offers a recipe for every taste and occasion. Additionally, you will discover the secrets behind the perfect Ají de gallina sauce, ensuring a creamy, flavorful masterpiece every time. So, gather your ingredients, sharpen your knives, and prepare to indulge in the exquisite flavors of Ají de gallina, a culinary treasure that embodies the vibrant spirit of Peruvian cuisine.
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 fresh, high-quality ingredients for the best flavor.
- Don't be afraid to adjust the spice level to your own preference.
- Serve with a side of rice, potatoes, or bread for a complete meal.
- Garnish with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.
- Leftover aji de gallina can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Conclusion:
Ají de gallina is a delicious and versatile Peruvian dish that is sure to please everyone at the table. With its creamy, flavorful sauce and tender chicken, it's a dish that is perfect for any occasion. Whether you're serving it for a weeknight dinner or a special celebration, aji de gallina is sure to be a hit.
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