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Extra Spicy Aji de Gallina
Created by: Howcan Team
Ingredients
- 1 lb of chicken breast
- 2 cups of chicken broth
- 1 cup of evaporated milk
- 1/2 cup of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 yellow chili peppers, seeded and deveined
- 1/2 cup of walnuts
- 1/2 cup of grated parmesan cheese
- 4 slices of white bread, crust removed
- 4 boiled yellow potatoes, sliced
- 6 hard-boiled eggs, sliced
- Salt and pepper to taste
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of cayenne pepper
Instructions
- In a large pot, place the chicken breast and cover with water. Bring to a boil and cook for 20 minutes or until the chicken is fully cooked. Remove the chicken from the pot, let it cool, and shred it into small pieces.
- In a blender, combine the yellow chili peppers, walnuts, parmesan cheese, and evaporated milk. Blend until smooth to make the spicy sauce.
- In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the blended spicy sauce to the pan and cook for 5 minutes, stirring constantly.
- Pour in the chicken broth, turmeric, cumin, paprika, and cayenne pepper. Stir well and let it simmer for 10 minutes.
- Add the shredded chicken to the pan and mix until the chicken is fully coated with the spicy sauce. Let it simmer for an additional 10 minutes.
- Dip the slices of white bread into the spicy sauce to soak them, then place them in a blender with a little bit of the sauce. Blend until smooth to create a thickening agent for the dish.
- Pour the thickened sauce back into the pan and mix well. Let it simmer for another 10 minutes, adding salt and pepper to taste.
- Serve the Extra Spicy Aji de Gallina over a bed of boiled yellow potatoes and garnish with slices of hard-boiled eggs. Enjoy the extra heat!
Aji de Gallina, a Peruvian classic, has a fiery history as vibrant as its flavors. Originating in the 19th century, this dish was born from a fusion of Spanish and Andean culinary traditions. The creamy, spicy sauce is the star, made with aji amarillo peppers, walnuts, and bread. This dish has been perfected by renowned Peruvian chefs like Gastón Acurio, who has popularized it in his restaurants worldwide. The best version of this dish can be found in Lima, the gastronomic capital of South America. To make it authentic, nailing the spicy sauce is crucial, as it's the heart and soul of Aji de Gallina. For a twist, some chefs add a touch of huacatay, a Peruvian black mint, for an extra burst of flavor.
90 min
6
450 calories
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