Spicy Shredded Chicken In Sauce Ají De Gallina Recipes

AJí DE GALLINA CHICKEN STEW

Steps:

• Fill a medium pot with sufficient water to cover the chicken breast and bring to the boil. Cook the chicken for about 25 minutes over medium heat. Remove from the pot and once it's cool enough, shred the breast. Set aside. Use the broth or chicken stock to soak the bread rolls until they've absorbed enough and blend in a food processor to create a bread puree.
• Cut the ají amarillo chili peppers in half and remove the veins (ribs) and seeds. Holding them with a tong, grill the peppers directly on a high heat flame until the skin is cooked and black in parts. Rinse the peppers and remove the skin, then chop roughly.
• In a frying pan, add some vegetable oil and lightly fry the ají peppers, chopped white or red onion, garlic and pecans. Transfer the mixture to a blender and blend.
• Pour the contents of the blender into a frying pan and add the shredded breast. Stir well and cook until it achieves the right consistency. Add the grated parmesan cheese and the evaporated milk just before turning off the heat.
• Boil the potatoes, unpeeled and with 3 tablespoons of salt and leave to cool.
• Boil the eggs until hard and leave to cool.
• Place a lettuce leaf on the plate, followed by 4 generous slices of potato per serving and a portion of rice. Serve over the white rice and potatoes. Serve with one or two slices of boiled egg and black olives.

AJI DE GALLINA (CHICKEN IN A SPICY SAUCE)

Steps:

• 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.

SPICY SHREDDED CHICKEN IN SAUCE (AJí DE GALLINA)

Steps:

• In a pan with hot water, place the chicken breasts with celery and a little salt. Boil the chicken for about 35 minutes.
• Once the chicken is ready, remove from the water and shred. Retain the chicken broth for later.
• In a small bowl, place the slices of bread and soak them with 1/3 can of evaporated milk.
• Then, in a large skillet, fry in oil the onion and garlic for about 4 minutes or until the onion is transparent. Add the yellow chili paste and a little pepper.
• Cook all very well for about 2 more minutes.
• Then add the soaked bread and the remaining 2/3 can of evaporated milk to the mix.
• You can also add some of the broth in which the chicken was cooked.
• Add to the mix the pulled chicken and ground walnuts or pecans.
• Also add the Parmesan cheese. Cook for another minute. Stir everything well.
• To serve this dish, put some white rice on the plate, a couple of slices of the cooked potatoes, and sprinkle them with chopped parsley.
• Then put the Ají de Gallina mix on the plate, and on top of it add a couple of slices of boiled egg with about 2 olives.