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May 25, 2018
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Ollucos with meat is a potato-like stew, full of flavor and texture, simple stew for those cold days.
"Ajies Rellenos"
click abajo para la receta en Esp
Today I share my recipe for “Ajies Rellenos”(Stuffed Peruvian Peppers), Ajies Amarillos are one of the most important ingredients in Peruvian cuisine, we use them in most of our dishes, today we will be stuffing them with “Ajíi de Gallina”.
Ají de Gallina is a creamy, hen stew with a touch of spiciness, I modify a bit the recipe to make it a bit sweeter in that way it will balance the flavors with the spiciness of the Ají Amarillo.
- Here are some tips to get this dish right
- – Save some of the stock in which you cooked the chicken, just in case your Ají de Gallina ends up too thick.
- – When baking, preheat the oven and make sure you oil your Ajíes, otherwise cook not evenly.
- – If you don’t like spicy food try to use a sweet pepper instead.
- – if you don’t feel like baking, put a baking resting rack on top of your stove and roast your Ajies Rellenos there.
I always love stuffed peppers, in Peru, we do not do that often but I decided to give it a try, It came up surprisingly good, it is a fancy entree you can serve at home that everyone will love, a great way to impress your guests.
"Ají Relleno de Ají de Gallina"
Peruvian peppers stuff wtih chicken creamy spicy stew
Servings 4 people
Ingredients
- 1/2 Hen or Chicken breast boiled and shredded
- 3 tbsp Vegetable Oil a tablespoon extra for the peppers
- 4 Garlic cloves minced
- 1 Onion (red or white) diced
- 2 tbsp Ají Amarillo paste
- 1/2 cup Evaporated Milk
- 3 loafs White Bread corners removed and chopped
- 1/4 cup Mozarella cheese Shredded (optional)
- 1/8 cup Wallnuts chopped (optional)
- 2 cups Chicken Stock more if needed
- 12 "Ajíes Amarillos" or any other mild-spicy pepper remove seeds without cutting it in two
- 1/8 cup Breadcrumbs
- 1/8 cup Parmesan
- Salt & Pepper
Serve with
- Hard-boiled eggs
- Walnuts
- Arugula
- Kalamata Olives
Instructions
Ají de Gallina - Filling
- In a pot add oil, start sweating onions, garlic, ají Amarillo paste, let it cook until the onions are caramelized, if it starts drying add a bit of chicken stock. once it is cooked process it with evaporated milk, white bread and just enough chicken stock to make it easier to process.
- Add the mix back to a pot, add mozzarella, walnuts, chicken stock, and simmer, add salt, pepper as needed, bread should thick the stew, add shredded chicken give a good stir and let it cool.
Stuffing the Ajies
- While the stew is cooling, let's work on the "Ajies" or Peppers, make a cut on the center without cutting in in half, the cut has to be big enough to remove the seeds (see pic for reference)
- Rub your peppers with a tablespoon of oil, then salt your peppers, put the "Ají de Gallina" on a piping bag, and stuff your peppers. sprinkle some bread and parmesan on top.
- Bake at 350F/180C for 10 min then on a broiler bake for another 5-7 or until the top gets gold
Notes
- Use any Pepper that you have on hand, Jalapeños are a great replacement for Ají Amarillo.
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness
Pepper stuffed with a Pepper base stew, and yet not that spicy, I love the combination of textures, the crunchy from the pepper with a creamy/sweet filling, makes it a great dish!
this dish is all about flavor, all start sweating onions, garlic, and the Ají Amarillo paste, once that is cooked properly then half of the work is done, if you rush it or burn it the dish will have a completely different flavor.
I added some Mozzarella cheese to add some sweetness and make this dish creamier.
Grate some parmesan on top, add some breadcrumbs and that will add some color and aroma to the dish.
“Ajies Rellenos”, this Peruvian style version of stuffed peppers is a great way to take a dish everyone loves and present it in a different and delicious way! try it out and let me know if you like it in the comments!
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