MI AJI DE GALLINA
This is not the traditional recipe, but rather my 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
This is not the traditional recipe, but rather my 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
