Aji de Gallina (Chicken in a Spicy Sauce) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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:
1. 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.
2. 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.
3. 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.
|
|