Aji De Gallina (chicken In A Spicy Sauce) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 large: Frying chicken, (about 3 1/2
4: Pounds),
1: Leek, trimmed, washed and
Chopped,
1 medium: Onion, peeled and chopped
1 medium: Carrot, peeled and chopped
1: Tomato, chopped
2 tsp: Coarse salt,
1 tbsp: Peppercorns,
2: Bay leaves,
2 cup: Soft bread crumbs,
1 cup: Milk,
1/2 cup: Olive oil,
2: Onions, finely chopped
2 Cloves: garlic, minced
1 tsp: Ground cumin,
1 tbsp: Yellow Aji, Amarillo or
Chile powder,
1/3 cup: Finely chopped or ground,
Walnuts,
1 cup: Grated Parmesan cheese,
2 lbs: Small potatoes, boiled,
Peeled and halved,
4: Hard-boiled eggs, halved
Chopped parsley for garnish,
Directions:
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
bitesize 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 sautJ until soft and golden, about 10
minutes. Add the garlic and cumin and sautJ for 1 more minute. Add
softened bread and aji or chile powder, and cook for about 1 minute,
stirring. (For a creamier sauce, place onionbread 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.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH6359
Source from luhu.jp
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
bitesize 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 sautJ until soft and golden, about 10
minutes. Add the garlic and cumin and sautJ for 1 more minute. Add
softened bread and aji or chile powder, and cook for about 1 minute,
stirring. (For a creamier sauce, place onionbread 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.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH6359
Source from luhu.jp
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