"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.
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