Aji de Gallina
Peruvian chicken stew flavored with Aji peppers, pecans and exotic spices.
Equipment
- 1 large pot to boil the chicken
- 1 eight quart pot to make the stew
- knife and cutting board, measuring cups
Ingredients
- 1 chicken: boiled, boned and cut into bite sized pieces
- 2 TBLS vegetable oil
- 4 buds garlic, chopped
- 1 heaping cup onions, chopped
- 1 heaping cup celery, chopped
- 3 TBLS fresh ginger, minced
- 1 teas. black pepper
- 1 28 oz. can diced tomatoes
- 1 TBLS. Aji Amarillo dried pepper
- 1 TBLS. oregano
- 2 teas. tumeric
- 2 TBLS. chicken base
- 1/2 cup chicken broth
- 1 cup chopped pecans
- 1 cup bread crumbs
- 3/4 cup evaporated milk
- green peas and black olives for garnish
Instructions
- Boil, bone and cut up one chicken. You will need 4 cups of cooked chicken. If you have more, save it for tacos, or enchiladas, or chicken salad.Save the broth and make a soup.Set aside your 4 cups of cooked chicken while you:
- Sauté the garlic, onion, celery, and ginger 2 TBLS. of vegetable oil on medium high. Stir often, until the vegetables are soft.
- Add the black pepper, Aji pepper, oregano, turmeric, chicken base and diced tomatoes with their juice. Bring to a boil and simmer for 10 minutes. Add 1/2 cup of chicken broth if it gets too thick.You can stop at this point and finish when your rice or potatoes are done and you are almost ready to serve.
- Add the pecans, evaporated milk and the bread crumbs to the stew. Add the chicken and gently heat everything. It will get really thick at this point, so add milk or broth so it doesn't stick to the bottom.
- Serve over rice or potatoes with peas and olives as a garnish.