Vegan Aji De Gallina Recipes

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VEGAN AJI DE GALLINA



VEGAN AJI DE GALLINA image

Categories     Vegetable     Sauté     Vegetarian     Quick & Easy     Vegan

Yield 4 Servings

Number Of Ingredients 12

3/4 sleeve of (vegan) Saltine Crackers
2 cups No-chicken broth
1 cup Almond milk
1/4-1/2 cup vegan mozzarella cheese (I like Daiya)
1/4-1/2 cup vegan pepper jack cheese
4 Aji Peppers (de-seeded)
1 medium Onion
1T vegetable oil
2 cloves garlic
1/4 packet goya seasoning
2 teaspoons Aji Panca paste
2 packages of Chin Hsin vegetarian chicken

Steps:

  • 1) Crush saltines and soak in no-chicken broth. 2) Combine in blender with almond milk, cheese, and Aji peppers. Blend until smooth. 3) In medium sized pot, saute diced onion and garlic 4) Mix in Aji panca paste and Goya seasoning once onion is translucent 5) Chop/tear vegetarian chicken into shreds and add into pot and cook until warm (just a minute or two) 6) Pour blended sauce into pot, mix, heat, and serve Traditionally served over rice.

AJI DE GALLINA



Aji de Gallina image

This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes.

Provided by Emma

Categories     Peruvian Recipes

Time 1h20m

Yield 12

Number Of Ingredients 16

2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
½ cup grated Parmesan cheese
¼ cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
¼ cup kalamata olives, pitted and quartered

Steps:

  • Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
  • Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
  • Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
  • Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 27 g, Cholesterol 131.2 mg, Fat 16.3 g, Fiber 1.8 g, Protein 25 g, SaturatedFat 5.2 g, Sodium 476.2 mg, Sugar 6.5 g

AJI DE GALLINA



Aji de Gallina image

This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes.

Provided by Emma

Categories     Peruvian Recipes

Time 1h20m

Yield 12

Number Of Ingredients 16

2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
½ cup grated Parmesan cheese
¼ cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
¼ cup kalamata olives, pitted and quartered

Steps:

  • Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
  • Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
  • Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
  • Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 27 g, Cholesterol 131.2 mg, Fat 16.3 g, Fiber 1.8 g, Protein 25 g, SaturatedFat 5.2 g, Sodium 476.2 mg, Sugar 6.5 g

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