to 3 frozen aji amarillo*, seeded, deveined and finely chopped (Alternate: dried yellow chile o chile guajillo, re-hydrated, seeded, deveined, and finely chopped)
large tomatoes, seeded and chopped
cup grated Parmesan cheese, divided
cup toasted ground walnuts
cup evaporated milk
cooked medium golden potatoes, cut in thick slices
hard boild eggs, cut into wedges
Soak bread in 1 cup of the broth. Let stand 5 minutes. Place in food processor or blender container and process or blend on high until creamy (if necessary add a bit more of the broth. Reserve.
Heat oil in a large skillet on high heat. Cook chicken strips, turning occasionally to brown on all sides, 2 to 3 minutes. Remove chicken from skillet and reserve.
Add onion, garlic and the aji in skillet and cook until onion is tender, 2 to 3 minutes. Stir in reserved bread and broth mixture and the tomatoes. Reduce heat and simmer 10 minutes.
Mix in reserved chicken, salt,1/4 cup of the cheese, walnuts, milk and remaining broth. Simmer 3 to 4 minutes or until sauce is slightly thickened and the chicken is heated through.
Serve with the potatoes, olives, eggs and sprinkled with remaining 1/4 cup grated cheese.
*These chiles are hot. The frozen is available in some Latino markets. The dried (aji amarillo) can also be found in some Latino Stores. You can also substitute the dried guajillo chile which is more readily available in Supermarkets.
Serving Size 644g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat30g (46%)
Saturated Fat 5g (25%)
Trans Fat 0g
Total Carbohydrate38g (13%)
Dietary Fiber 7g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
vivian McLellan - Daytona Beach, FL
8/12/2010 6:17:02 PM
Unfortunately, I cannot eat anything that has seeds or nuts so that does eliminate a lot of receipts. Sometimes I just leave out those ingredients and it still is delicious. I simply use my judgment. However, no chicken products are better than Perdue. I have complete trust in the production of their products. Keep up the good work. Vivian
LynB - Media, PA
7/14/2007 11:14:52 AM
This is a variation of the Peruvian dish "Aji de Gallina." To serve it the traditional Peruvian way, slice the boiled potatoes in half, spoon the chicken (which is shredded) in the aji sauce over the potatoes. Top with half a hard-boiled egg and then a black olive. Aji de Gallina is delicious, though I've not made this version, it is slightly different. I would leave out the tomatoes, as the traditional dish does not call for them. If you can find jarred aji paste in a latino store, it is great to have on hand- try this recipe with about 1 teaspoon and then adjust to your taste from there- based on your heat tolerance. Definitely worth trying this recipe or Aji de Gallina.