Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Food

    Ají De Gallina: Peruvian Spicy Creamed Chicken

    Mains
    Poultry
    Soups And Stews
    ​

    Servings: 4 to 6 serving

    porsiyonlar

    30 mins

    aktif süre

    1 hour

    toplam süre
    Yemek Yapmaya Başla

    Malzemeler

    4 yellow potatoes

    4 slices white bread

    3/4 cup evaporated milk, plus 1 to 2 tablespoons more if needed

    1 1/2 pounds chicken breast

    4 cups chicken stock

    3 to 4 yellow ají peppers

    1/2 cup vegetable oil

    2 cloves garlic, minced

    1 large onion, finely chopped

    3 tablespoons coarsely chopped walnuts

    3 tablespoons grated Parmesan cheese

    3 cups cooked white rice

    2 large hard-boiled eggs, quartered

    10 black olives, pitted and halved

    Yöntemler

    Steps to Make It

    Gather the ingredients.

    Cook the yellow potatoes in salted water until tender when pierced with a fork.

    Let cool, peel, cut into quarters, and set aside.

    Place the bread in a small bowl and pour the 3/4 cup of evaporated milk over it to soak. Set aside.

    Place the chicken in a pot with the chicken stock and bring to a simmer.

    Cook for 10 to 15 minutes until chicken is just barely cooked through.

    Set chicken aside to cool, reserving the stock.

    Strain the stock and reserve 2 cups.

    Shred the cooled chicken into bite-sized pieces.

    Remove stems and seeds from the peppers.

    In a blender, process the peppers with vegetable oil. Blend until smooth.

    Add to a medium saucepan the vegetable oil and ají mixture. Add the garlic and onion to the pan and then cook until the onion is soft.

    Remove the mixture from the heat and let it cool.

    Add the soaked bread, walnuts, and Parmesan cheese to the blender and process until smooth. Add 1 to 2 tablespoons evaporated milk, or even some of the strained chicken stock, if the mixture is not smooth.

    Add the cooked onion mixture into the blender and process briefly until well combined.

    Place the yellow mixture into a pan and add 1 1/2 cups of the reserved chicken stock. Stir together until combined.

    Bring the sauce to a low simmer. Add in the chicken and heat until warmed through, adding more chicken stock if the sauce is too thick.

    One portion of chicken goes over 1/2 cup of cooked white rice, garnished with a few quarters of yellow potatoes, a couple of quartered hard-boiled eggs, and black olives. Enjoy.

    Servings: 4 to 6 serving

    porsiyonlar

    30 mins

    aktif süre

    1 hour

    toplam süre
    Yemek Yapmaya Başla

    Yemek yapmaya hazır mısınız?

    Umami ile tarifleri toplayın, özelleştirin ve paylaşın. iOS ve Android için.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Şartlar • Gizlilik • SSS

    • Make primary photo
    • Delete photo

    Malzemeler

    4 yellow potatoes

    4 slices white bread

    3/4 cup evaporated milk, plus 1 to 2 tablespoons more if needed

    1 1/2 pounds chicken breast

    4 cups chicken stock

    3 to 4 yellow ají peppers

    1/2 cup vegetable oil

    2 cloves garlic, minced

    1 large onion, finely chopped

    3 tablespoons coarsely chopped walnuts

    3 tablespoons grated Parmesan cheese

    3 cups cooked white rice

    2 large hard-boiled eggs, quartered

    10 black olives, pitted and halved

    Yöntemler

    1

    Steps to Make It

    2

    Gather the ingredients.

    3

    Cook the yellow potatoes in salted water until tender when pierced with a fork.

    4

    Let cool, peel, cut into quarters, and set aside.

    5

    Place the bread in a small bowl and pour the 3/4 cup of evaporated milk over it to soak. Set aside.

    6

    Place the chicken in a pot with the chicken stock and bring to a simmer.

    7

    Cook for 10 to 15 minutes until chicken is just barely cooked through.

    8

    Set chicken aside to cool, reserving the stock.

    9

    Strain the stock and reserve 2 cups.

    10

    Shred the cooled chicken into bite-sized pieces.

    11

    Remove stems and seeds from the peppers.

    12

    In a blender, process the peppers with vegetable oil. Blend until smooth.

    13

    Add to a medium saucepan the vegetable oil and ají mixture. Add the garlic and onion to the pan and then cook until the onion is soft.

    14

    Remove the mixture from the heat and let it cool.

    15

    Add the soaked bread, walnuts, and Parmesan cheese to the blender and process until smooth. Add 1 to 2 tablespoons evaporated milk, or even some of the strained chicken stock, if the mixture is not smooth.

    16

    Add the cooked onion mixture into the blender and process briefly until well combined.

    17

    Place the yellow mixture into a pan and add 1 1/2 cups of the reserved chicken stock. Stir together until combined.

    18

    Bring the sauce to a low simmer. Add in the chicken and heat until warmed through, adding more chicken stock if the sauce is too thick.

    19

    One portion of chicken goes over 1/2 cup of cooked white rice, garnished with a few quarters of yellow potatoes, a couple of quartered hard-boiled eggs, and black olives. Enjoy.