Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Aji De Gallina (Chicken in a Spicy Sauce)

Recipe from: Susan Feniger and Mary Sue Milliken
Servings:4

4 pounds frying chicken
1 leek, trimmed washed and chopped
1 medium onion, peeled chopped
1 medium carrot, peeled chopped
1 tomato, chopped
2 teaspoons coarse salt
1 tablespoon peppercorns
2 bay leaves
2 cups soft bread crumbs
1 cup milk
½ cup olive oil
2 onions, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon yellow aji, amarillo or chile powder
⅓ cup finely-chopped or ground walnuts
1 cup grated Parmesan cheese
2 pounds small potatoes, boiled peeled and halved
4 hard-boiled eggs, halved
chopped parsley, for garnish

Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bite-size pieces. Meanwhile, strain broth and reserve 4 cups. Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and sauté until soft and golden, about 10 minutes. Add the garlic and cumin and sauté for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, purée until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes. Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly.

To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.


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