Wednesday, March 7, 2012
Ají de Gallina | Yummy Filipino Recipe's
(Peruvian spicy chicken in a creamy yellow pepper sauce)
This hearty chicken dish gets its enticingly yellow hue from the spicy ají amarillo chile pepper, one of the must-have ingredients of Peruvian cuisine. The heat of the peppers is softened by a liberal dose of evaporated milk or cream
4 to 6 servings
Chicken breast, boneless, skinless -- 2 pounds
Water or stock -- 3 cups
Salt and pepper -- to season
Oil -- 3 tablespoons
Onion, finely chopped -- 1
Ají amarillo chile peppers, finely chopped (see variations) -- 2 or 3
Garlic, minced -- 1 or 2 cloves
Fresh bread crumbs (see notes) -- 1 cup
Evaporated milk or cream -- 1 cup
Walnuts, ground -- 1/2 cup
Parmesan, grated -- 1/2 cup
Salt and pepper -- to taste
Put the chicken, water or stock, salt and pepper to a saucepan and bring to a boil. Reduce heat to low and simmer until the chicken is cooked through and tender, about 30 to 40 minutes. Remove the chicken, reserving the broth. When cool enough to handle, shred the chicken with your fingers. Set aside.
Heat the oil in a large saucepan or skillet over medium flame. Add the onion and ají peppers and garlic and saute until the onions are translucent, 3 or 4 minutes.
Add the shredded chicken back to the pot, along with the breadcrumbs and evaporated milk or cream and enough of the reserved stock enough to give it a nice saucy consistency. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
Stir in the walnuts, Parmesan cheese. Simmer for another 2 or 3 minutes, adding more of the remaining broth as needed to make a nice sauce. Adjust seasoning with salt and pepper.
Serve hot over rice or boiled potatoes (or both!). For a typical garnish, top portions with sliced hard-boiled eggs and pitted black olives.