Aji De Gallina (Chicken In A Spicy Sauce) Recipe

Name: Aji De Gallina (Chicken In A Spicy Sauce) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb Frying chicken; 1 x Leek trimmed, washed, and minced; 1 med Onion peeled, minced; 1 med Carrot peeled, minced; 1 x Tomato minced; 2 tsp Coarse salt; 1 Tbsp. Peppercorns; 2 x Bay leaves; 2 c. Soft bread crumbs; 1 c. Lowfat milk; 1/2 c. Extra virgin olive oil; 2 x Onions finely minced; 2 x Garlic cloves chopped; 1 tsp Grnd cumin; 1 Tbsp. Yellow Aji, Amarillo or possibly Chile pwdr; 1/3 c. Finely-minced or possibly grnd walnuts; 1 c. Grated Parmesan cheese; 2 lb Small potatoes boiled, peeled, and halved; 4 x Hard-boiled Large eggs halved Minced parsley for garnish

Servings: persons

4 lb Frying chicken
1 x Leek trimmed, washed, and minced
1 med Onion peeled, minced
1 med Carrot peeled, minced
1 x Tomato minced
2 tsp Coarse salt
1 Tbsp. Peppercorns
2 x Bay leaves
2 c. Soft bread crumbs
1 c. Lowfat milk
1/2 c. Extra virgin olive oil
2 x Onions finely minced
2 x Garlic cloves chopped
1 tsp Grnd cumin
1 Tbsp. Yellow Aji, Amarillo or possibly Chile pwdr
1/3 c. Finely-minced or possibly grnd walnuts
1 c. Grated Parmesan cheese
2 lb Small potatoes boiled, peeled, and halved
4 x Hard-boiled Large eggs halved Minced parsley for garnish

1
Place chicken in a large pot and fill with water to halfway up sides of bird.
2
Add in leek, onion, carrot, tomato, salt, peppercorns and bay leaves.
3
Cover, bring to a boil, reduce the heat and simmer for 45 min, or possibly till chicken is done.
4
Remove chicken and place in a bowl till cold sufficient to remove the meat from the bones and shred into bite-size pcs.
5
Meanwhile, strain broth and reserve 4 c..
6
Soak the bread in the lowfat milk.
7
Heat oil in a large skillet over medium heat.
8
Add in the onions and saute/fry till soft and golden brown, about 10 min.
9
Add in the garlic and cumin and saute/fry for 1 more minute.
10
Add in softened bread and aji or possibly chile pwdr, and cook for about 1 minute, stirring.
11
(For a creamier sauce, place onion-bread mix in a blender, puree till smooth and return to skillet.)
12
Add in 2 c. of the chicken stock and continue cooking till sauce thickens and coats the back of a spoon, about 5 min.
13
Add in the chicken and simmer for 5 to 8 more min, adding more stock if needed.
14
Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 min, or possibly till thickened slightly.
15
To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and Large eggs.
16
Sprinkle with minced parsley.
17
This recipe yields 4 to 6 servings.

1775

kcal

Calories

Fat

Carbs

180

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 lb Frying chicken, 1 x Leek trimmed, washed, and minced, 1 med Onion peeled, minced, 1 med Carrot peeled, minced, and more.

Yes, Aji De Gallina (Chicken In A Spicy Sauce) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!