Acl Recipes Peru

Ají de Gallina, translating to "Chicken Chili," is a beloved staple in Peruvian households. This ACL recipe embodies the essence of Peruvian home cooking, focusing on fresh ingredients and traditional techniques. The vibrant aji amarillo pepper, with its unique blend of gentle heat and fruity sweetness, is the heart and soul of this dish. Ají de Gallina is not just a meal; it's a comforting embrace of Peruvian culture on a plate.

Ingredients

• 1 whole chicken, cut into pieces
• 4 aji amarillo peppers, seeds and veins removed, chopped (or substitute with aji mirasol paste or a combination of yellow bell pepper and smoked paprika)
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup evaporated milk
• 1/2 cup breadcrumbs
• 1/4 cup chopped walnuts
• 1/4 cup grated Parmesan cheese
• 1 yellow Peruvian chili pepper, seeded and chopped (optional, for extra heat)
• 1 cup chicken broth
• Vegetable oil
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Directions

1. Prepare the chicken: In a large pot, cover the chicken pieces with water and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until cooked through. Remove chicken from the pot and shred the meat with two forks. Set aside.
2. Saute the vegetables: Heat oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and aji amarillo peppers (or substitute) and cook for an additional 2-3 minutes, stirring frequently.
3. Blend the sauce: In a blender, combine the sautéed vegetables, breadcrumbs, walnuts, Parmesan cheese, evaporated milk, and chicken broth. Blend until smooth and creamy. Season with salt and pepper to taste.
4. Simmer and thicken: Pour the blended sauce back into the skillet and bring to a simmer. Add the shredded chicken and simmer for 10-15 minutes, or until the sauce thickens slightly and flavors meld together. If the sauce becomes too thick, add a splash of chicken broth to thin it out.
5. Serve and enjoy: Garnish with chopped fresh parsley (optional) and serve Ají de Gallina hot over a bed of white rice.