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 chopped

3 garlic cloves minced

1 Tbsp. extra virgin olive oil

1 tsp. coconut oil

1/2 tsp. sea salt

1/2 tsp. white pepper

1 tsp. fresh lime juice

1/2 tsp. sherry vinegar

1 cup milk (I used soy milk)

3/4 cup cotija cheese, grated

1/4 cup cilantro, chopped

Garnish:

boiled egg, chopped coarse

Peruvian 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 cheese

4. 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 (Peruvian Red Onion Salsa)

Soak sliced red onion in cold water for 5 minutes and drain. 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 sliced

1 small red rocoto or jalapeño, seeded and minced (about 1 Tbsp.)

2 Tbsp. fresh lime juice

1 Tbsp. white vinegar

1 Tbsp. finely chopped cilantro leaves

1/4 tsp. white pepper

1/4 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