Ají de Gallina, Chili Pepper Chicken, Peru

9m
Prep Time
40m
Cook Time
49m
Ready In

Recipe: #23263

March 28, 2016



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Original is 4 servings

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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