Ají de Gallina, Chili Pepper Chicken, Peru
Recipe: #23263
March 28, 2016
Categories: Chicken, South American, Sunday Dinner Boneless Pieces, Spicy, Chicken Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (656.5 g)
- Calories 930.2
- Total Fat - 28.1 g
- Saturated Fat - 7.5 g
- Cholesterol - 467.7 mg
- Sodium - 1006.7 mg
- Total Carbohydrate - 69.5 g
- Dietary Fiber - 3.3 g
- Sugars - 8.6 g
- Protein - 94.5 g
- Calcium - 310.5 mg
- Iron - 8.2 mg
- Vitamin C - 33.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oil in a pot, place chicken breasts and fry for about 5 minutes.
Step 2
Add onion, garlic, carrots, nuts and aji in the pot.
Step 3
Sautée until onions are soft and golden.
Step 4
Add stock and bay leaf. Reduce heat and let cook until breast is tender for about 30 minutes; if necessary add little water.
Step 5
In the meanwhile, place the bread in a small bowl and pour the evaporated milk over it to soak. Discard bay leaf and reserve chicken breast.
Step 6
Cook broth until reduced to 1 cup or add water to this volume.
Step 7
Add the bread with the evaporated mix to the pot as well as the Parmesan cheese. Cook until bread is soft. Blend until smooth.
Step 8
Shred the cooled chicken by hand into bite-size pieces and return to the pot. Add more chicken stock if sauce is too thick.
Step 9
Season with salt and pepper. Cook for additional 10 minutes.
Step 10
Serve with rice, garnished with slices of hard boiled egg, and black olives
Tips
No special items needed.
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