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Anyone ever make Aji de Gallina??


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#1 Student of Spice

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Posted 08 December 2016 - 08:20 AM

Has any one ever made this? What has been your experience? I am considering giving this a go using this recipe....I will probably exclude the olives.

 

  • 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
  • 1/2 cup grated Parmesan cheese

 

  • 1/4 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
  • 1/4 cup kalamata olives, pitted and quartered
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

The Hot Pepper, on 27 Jun 2017 - 2:45 PM, said:You should worry about when people stop talking about you, the fact you are on their lips means you are relevant.

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#2 Malarky

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Posted 08 December 2016 - 09:52 AM

You should talk to Thegreenchilemonster

Post#73+79

http://thehotpepper....rica/?p=1262287



#3 Masher

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Posted 08 December 2016 - 11:29 AM

sounds interesting....Not a fan of walnut in anything though.

 

I might opt for cashews though.

 

only 2 tsp aji paste?  

 

I looked at Malarky's link to tgcm's posts....interesting for sure. Several comments on how good the dish is in flavor  ;)



#4 Malarky

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Posted 08 December 2016 - 02:28 PM

yeah this is #1 to make as soon as i can grow some aji amarrillo myself.



#5 Thegreenchilemonster

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Posted 08 December 2016 - 05:07 PM

I would suggest to cut out the carrots,turmeric, and walnuts. Use 6-8 whole aji amarillo, blended with the chicken stock. If you don't have access to aji amarillo pods, use 4 heaping tablespoons of aji amarillo paste. Almonds are used in some regions of Peru, crushed, and sprinkled on top when the dish is served.

Edited by Thegreenchilemonster, 08 December 2016 - 05:08 PM.


#6 The Hot Pepper

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Posted 08 December 2016 - 05:24 PM

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#7 Thegreenchilemonster

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Posted 08 December 2016 - 05:45 PM

Also, upon re-reading your recipe, it looks like it is asking you to make chicken stock from the chicken breasts. You won't get much chicken flavor that way. If you make your own stock, use a whole raw hen/chicken to make the stock with. Then carrots would be OK, since they are good for the stock. If you aren't making stock from a whole raw hen/chicken, then you should just buy a rotisserie chicken, shred the meat off of it, then buy some good quality chicken stock. Or shred the meat off the rotisserie chicken, then make stock with the whole chicken carcass.

#8 Elpicante

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Posted 17 July 2017 - 12:30 AM

Right on chilemonster, my wife's fends uses day old bread blended in her ninja. Some lays potatoes chips too. I know crazy right but my goodness it comes out great.




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