A recipe for a Traditional Peruvian stew with chicken.
Aji de gallina- Chicken Aji- Peruvian dish
4 serves
Ingredients:
1 chicken breast
1 bay leaf
1 Bread roll- white flour
2 cups milk 3%
¼ cup of rice oil
1 large chopped regular onion
4 chopped garlic cloves.
¼ teaspoon cumin (grinded)
3/4 teaspoon turmeric (powder)
3/4 cup yellow Bell pepper cream, (1/4 fresh bell pepper + ½ cup milk in a blender)
1 teaspoon of Mocheros. (HOT type) (more discretionary)
¼ cup roasted and chopped walnuts
⅓ cup grated parmesan cheese
4 boiled potatoes and cut into slices
4 pickled black olives
2 pealed hard boiled eggs
Salt
Pepper
Preparation
Cook a fresh chicken stock with the chicken breast, salt, bay leaf, vegetables, roots, Black pepper as you usually do, and let it sit aside.
Take the cooked chicken breast and manually cut / unravel the meat into long, thin fibers as much as possible.
Soak the bread Roll with 2 glasses of milk in a recipient and keep it aside.
In a skillet at medium heat, make a sauce with 5 tablespoons rice oil, the onion, garlic, Bell pepper cream, cumin and turmeric.
Add a little of the chicken stock (liquids only) so that the sauce is not too thick.
In the blender, pour the stock content with, walnuts, recipient content of bread and milk, add Mocheros and the sauce we cooked in the skillet.
Return the contents of the blender to the skillet and cook over a small flame while adding stock the remaining milk and the chicken. Continue to cook and add to the parmesan cheese casserole until mass is uniform.
Serve over the potato slices, or next to a white rice dome.