MI AJI DE GALLINA
This is not the traditional recipe, but rather a quick version that I like to do in about 30 minutes.This dish is especially good made with fresh, roasted Aji Amarillos.Serve over rice or boiled and sliced potatoes; side with Salsa Criolla.Option: try it with a side of crispy potato wedges or french fries.
2 Servings Heat Level: Moderately Hot
1 cup cooked chicken, shredded (rotisserie roasted preferred)3 fresh Aji Amarillos, roasted, peeled, seeded and chopped (sub with frozen or jarred Ajis from Latin markets)1/2 cup onion chopped3 garlic cloves minced1 Tbsp. extra virgin olive oil1 tsp. coconut oil1/2 tsp. sea salt1/2 tsp. white pepper1 tsp. fresh lime juice1/2 tsp. sherry vinegar1 cup milk (I used soy milk)3/4 cup cotija cheese, grated1/4 cup cilantro, choppedGarnish:boiled egg, chopped coarsePeruvian black botija olives, pitted and halved; 2–3 per serving
1. Heat both oils to medium in a heavy 1–2 qt. sauce pan. Saute garlic and onion until translucent.2. Add Ajis, salt, pepper and sauté for 5 minutes. 3. Add lime juice, vinegar, milk and stir in the cheese4. Using a immersion hand blender, pulse a few times to partially blend sauce to a coarse texture. It is best to leave nice bits of Aji for tasty burst of flavor when served.5. Stir in chicken and cilantro; turn heat to low; cover and simmer for about 10 minutes.Serve over rice or with potatoes and garnish with egg and olives along with a side of Salsa Criolla.
1. Heat both oils to medium in a heavy 1–2 qt. sauce pan. Saute garlic and onion until translucent.2. Add Ajis, salt, pepper and sauté for 5 minutes. 3. Add lime juice, vinegar, milk and stir in the cheese4. Using a immersion hand blender, pulse a few times to partially blend sauce to a coarse texture. It is best to leave nice bits of Aji for tasty burst of flavor when served.5. Stir in chicken and cilantro; turn heat to low; cover and simmer for about 10 minutes.Serve over rice or with potatoes and garnish with egg and olives along with a side of Salsa Criolla.
Salsa Criolla
This is a frequennt condimant used with Peruvian meals. Soaking the sliced red onion in cold water mellows
the strong onion flsvor, but complimnted by the lime juice. Serve this salsa with grilled or roasted meats, tacos, Papusas and Empanadas.Salsa criolla can be made 1 day ahead and stored in the refrigerator.
Yield: 1 1/2 cups
1 medium red onion, quartered and thinly sliced1 small red rocoto or jalapeño, seeded and minced (about 1 Tbsp.)2 Tbsp. fresh lime juice1 Tbsp. white vinegar1 Tbsp. finely chopped cilantro leaves1/4 tsp. white pepper1/4 tsp. sea salt
1. Soak the red onion in a bowl of cold water for 10 minutes. Drain well and pat dry with paper towels.2. Combine all ingredients and chill for serving. © 2016 by Larry Noggle www.peppahead.com
1. Soak the red onion in a bowl of cold water for 10 minutes. Drain well and pat dry with paper towels.2. Combine all ingredients and chill for serving. © 2016 by Larry Noggle www.peppahead.com