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Published: Пт, Мая 19, 2017
World | By Tasha Manning

Recipes & raquo; Secrets Of The Kitchen

Recipes & raquo; Secrets Of The Kitchen

Since childhood, I love the Chicken Chili. It is a Peruvian dish that is traditionally accompanied with white rice, potato, lettuce, olive and egg. My mother served me only with egg and rice, and I will prepare it myself. If you want to try the complete recipe, you can easily decorate the dish at the end of the preparation with a few olives, a leaf of lettuce and a potato boiled. Ever since I was a kid, I've loved my mom's "Aji de Gallina", shredded chicken in Peruvian yellow chili pepper cream sauce. It is a Peruvian dish that is traditionally served with a side of white rice and / or boiled potato, and garnished with lettuce, black olives and a hard boiled egg. My mother used to make it for me without the potatoes, olives or lettuce, just with a side of white rice and a boiled egg, so that's how we will prepare it. If you would like to try the recipe in its entirety, you can easily add a side of boiled potato, then garnish the dish with a black olive and lettuce leaf at the end of our preparation.

Come on To use the recipe of my mother, Margarita Zevallos, with some new touches that I learned from a Creole cookbook that she gave me. We are going to use my mom's recipe with a few new touches. I learned from a Peruvian Creole cookbook she gave me. Let's get started!

AJI DE GALLINA (shredded chicken in Peruvian yellow chili pepper cream sauce)

PORTIONS: 4-6 people / PORTIONS: 4- 6 people

PREPARATION: / PREPARATION:

1. Bring the chicken (or hen) together with the two celery sticks, the grated carrot, the oregano and a touch of salt to boil water in a large pot and sancocha. I use organic chicken, free of hormones, and it takes 30 minutes in the sancochar. I like to use chicken because it is easy to get, the meat is soft and has a very nice flavor. Gooseflesh tastes different and has another texture and another odor. Separate the chicken broth for the cream sauce that we are going to prepare now. Poach the chicken breast by boiling it in a large covered pot of water for 30 min., Along with the carrot shavings, celery sticks, oregano and a pinch of salt. I like to use organic, hormone-free chcken breast instead of hen because the meat is not tough and it has a familiar taste and smell. Once the chicken breast is poached, save the broth. We will be using it later to make the cream sauce.

2. Prepare the chili paste in a separate pot. Heat the 3 tablespoons oil over medium heat and brown the onion with salt and pepper, then add the garlic, chopped garlic and chilli. Stir it slowly, cooking over medium heat about 5 minutes and then simmering until it becomes a paste. Meanwhile, we will soak the loaves in another refractory with broth and milk to combine everything when the chili paste is ready. Let's begin by preparing the chili pepper paste in a separate pan. Heat the oil on medium and saute the onions with salt and pepper, then add the minced garlic, ground tumeric and chili pepper puree. Stir and mix slowly on medium flame for 5 minutes and then cook on low, stirring and mixing until paste forms. While that's cooking slowly, we will use another bowl and begin soaking the bread in broth and evaporated milk so that we can add it to the chili paste once it's ready.

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The Peruvian yellow chili paste / Peruvian yellow chili pepper paste

3. We will use the chicken stock or the chicken to soak the loaves (without the edges) in a refractory. Just add enough to soak the loaves, use about 1/2 cup of broth. Chicken and carrot pieces will be mixed with the bread, it is perfectly fine, they give the flavor to the cream. Add a little of the evaporated milk. Do not throw the whole can yet, just enough to soak and cover the bread. We are going to use the chicken broth to wet the slices of bread (not crust), about a 1/2 cup. Just enough to wet all of the slices underneath. You will see carrot zest and tiny pieces of chicken from the broth mix in the bread, that's perfectly fine. They will add some zest to the sauce. Now add evaporated milk, not enough of it, just enough to cover the bread and soak it.

Soak broths and evaporated milk / Soak bread in chicken broth and evaporated milk

Four. Now we will put the loaves soaked in the pot and mix them with the aji paste. Add walnuts and Parmesan cheese with half a cup of broth. Remove the pot and simmer for 10-15 minutes, always stirring to dissolve the bread and do not glue the cream to the sides. Now let's place the soaked bread, broth and milk into the pot with the chili paste and mix well. Add the crushed walnuts and Parmesan cheese along with a half cup of chicken broth, stir and cook over low heat for 10-15 minutes, stirring often so the bread dissolves and the sauce does not stick to the pan.

Combine the breads with the chili paste, milk and broth / Combine the bread with the chili paste, evaporated milk and broth

5. While the cream is being cooked, we will crumble the chicken and sprinkle some salt. While the cream sauce is cooking, let's shred the chicken and add some salt.

Shredded chicken

Chicken Chili is ready!

7. Prepare your white rice and cook the hard-boiled eggs. Serve together with your chicken chili ... just like my mom's (almost, she prepares it with walnuts and Parmesan cheese) Good profit! Make some white rice (I like Jasmine) and some hard boiled eggs, then serve together with your aji de gallina ... just like mom makes it (except she adds walnuts and Parmesan cheese)! Bon Appetite!

If you prepare it, you leave me a note to know how it came out, porfis! Send me a photo and post it on my social pages! If you try this at home, please send me a note and tell me how it turned out. If you send me a picture of your dish I will share it on my social pages!

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