Chicken HT MC Peruvian 85mins
Name: Aji de gallina
4 Hot Poultry Nuts Main Course Peru Sth
American South America
1 Carrot, sliced
2 Onions, one sliced, one finely chopped
4 large Chicken joints, halved
Salt and Black
1/3 Loaf White Bread, crust removed
240ml/8fl.oz Evaporated Milk
6 Fresh Aji Chiles, deseeded and pureed
2 Garlic Cloves, crushed
75g/3oz Parmesan Cheese, grated
25g/1oz Chopped Walnuts
2 Hard-boiled Eggs to garnish
1. Place 960ml/32fl.oz. of salted water in a large saucepan, bring to the boil
then add the carrot, sliced onion, and chicken. Reduce the heat and poach the
chicken for 45 minutes until tender.
2. Remove the
chicken from the pan and set aside to cool a little then shred it into small
3. Strain the
cooking liquor, reserving the carrot, onion and about 600ml/20fl.oz. of the
liquid. Set aside.
4. Break the bread
into pieces and place them in a mixing bowl. Pour the evaporated milk over the
bread and leave to soak.
5. Meanwhile, heat
the oil in a large saucepan, add the chopped onion, pureed chilies and
garlic and sauté, stirring, for 4-5 minutes.
6. Add the
reserved stock, carrot, onion, black pepper, bread mixture and chicken and cook
over medium heat for about 15 minutes, stirring, until thickened.
7. Stir in the
parmesan cheese and walnuts and continue to cook for a further 5-10
8. Transfer to a
serving dish and garnish with the hard-boiled eggs. Serve with boiled potatoes.
Chicken Recipes | General Prep & Cooking Times |
More Peruvian Recipes