“Aji de Gallina” Chili Chicken Stew
We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
“Kam Lu Wantan”
Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.
Hello guys, Weather is kind of crazy here on Illinois, some days are cloudy and rainy others are super hot and dry how ever weather won’t stop me for cooking, today I will be sharing with you a delicious entree you can prepare at home with few ingredients , in Peru we call it “Aji de Gallina” is a Chili Chicken Stew but its not spicy , I mean you can make it as spicy as you want but it is not meant to be spicy , you can eat this hot or cold up to you, perfect for any season!
"Ají de Gallina"
Equipment
- Pot
Ingredients
- 3 tbsp Vegetable Oil
- 1 Whole Chicken/hen breast cooked & pulled
- 1 Red onion chopped
- 2 Garlic Cloves crushed
- 4 Ají Amarillos No seeds
- 1 1/4 cups of Chicken broth
- 1 cup of Milk
- 4 slices of bread
- 1/4 cup of Parmesan Cheese optional
- Salt and pepper
Serve with
- Kalamata Olives
- 4 Potatoes cooked
- 4 Hard Boiled Eggs
- 1/4 cup Parsley chopped
To Cook the Chicken
- 2 Bay leafs
- 1 tbsp Peppercorns
- 1 tbsp Salt
Instructions
To Cook the chicken/hen
- Add the chicken/hen to a pot with salt, pepper, and bay leaf, let it cook until tender, then set aside and shred it.
- Soak your bread in milk and let it sit for at least 5 min
- In a hot pan add some 3 tablespoons of vegetable oil, and cook onions, garlic, and "Ají Amarillos until they are really tender for at least 7- 12 min, we want to overcook the onions so they can balance the heat of the “Ají amarillo”.
- Once its cooked add the mix to a blender along with milk, bread and some of the chicken broth then blend until smooth.Transfer that to a pan add the rest of the chicken broth , shredded chicken, salt , pepper and let it boil for at least 3 min , stir constantly, the bread with thick the sauce.
- Once its thick you can add some Parmesan cheese , to boost the flavor this is completely optional
- Serve this dish with cooked potatoes, hard boiled eggs, Olives and some parsley on top
Video
Notes
This dish is traditionally made with Hen but you many people use chicken insted , if you go for hen flavor will be 10 times better, People like chicken since it cooks faster than Hen, this dish can be done in minutes if you have all your ingredients ready. If you got access to fresh or frozen “aji amarillo” you can boil it then process it and you can use it instead of the bell pepper. You can use the water in which you cook your chicken if you do not have chicken broth.
I like to not overcook my chicken that is why I add it at last, since chicken is cooked already there is no need to add it first.
Many people in Peru thinks this is a Main dish but is actaully an Entree, this dish can be done really quickly and requires just a bit of patience, its really good since it is creamy, sweet and spicy all at the same time. If ussing cheese go for a good quality cheese like parmigiano reggiano.
Comment below what you think about this dish!
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