Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Aji de Gallina (Chicken in a Spicy Sauce)
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 991
- Total Fat
- 63
- Saturated Fat
- 17
- Carbohydrates
- 49
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 58
- Cholesterol
- 270
- Sodium
- 1298
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 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 cloves garlic, 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
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 saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute 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.