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Recipe: Aji De Gallina Chicken In A Spicy Sauce
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4 pounds frying chicken
1 leek -- trimmed, washed,
-- and chopped
1 medium onion -- peeled, chopped
1 medium carrot -- peeled, chopped
1 tomato -- chopped
2 teaspoons coarse salt
1 tablespoon peppercorns
2 bay leaves
2 cups soft bread crumbs
1 cup milk
1/2 cup olive oil
2 onions -- finely chopped
2 garlic cloves -- minced
1 teaspoon ground cumin
1 tablespoon yellow aji -- amarillo or chile
-- powder
1/3 cup finely-chopped or ground walnuts
1 cup grated parmesan cheese
2 pounds small potatoes -- boiled, peeled,
-- and halved
4 hard-boiled eggs -- halved
chopped parsley -- for garnish
Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves.
Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done.
Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bite-size pieces.
Meanwhile, strain broth and reserve 4 cups.
Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and sauté until soft and golden, about 10 minutes. Add the garlic and cumin and sauté for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed.
Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.
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