Wednesday, May 26, 2010
Aji de Gallina.avi
This is an authentic Peruvian dish with my own touch. Everyone I've served it to loves it, so I hope you enjoy it too! It's bright and fragrant with just the right amount of spice balanced out by the rich cream cheese.
2 chicken breasts
4 cloves minced garlic
1 Tbs olive oil
1/2 tsp aji-no-moto (or 1 chicken boullion cube)
1/2 tsp white pepper, + more to taste
1/2 tsp garlic salt, + more to taste
2 soft bakery rolls
2/3 C milk
1 1/2 tsp ground turmeric
1/2 escabeche or med spice orange pepper*
1/2 med onion, diced
1/2 C cream cheese
Boil just enough water to cover chicken. Add chicken, 2 cloves minced garlic, and sprinkle with garlic salt and white pepper. Boil about 10 min or until cooked through. (avoid over cooking). Meanwhile, in a small bowl pour in milk, then break up rolls into small pieces and soak in milk. Heat oil in a frying pan and saute onion a few minutes. Seed and dice pepper, add to onions with 2 cloves minced garlic. Add turmeric, garlic salt, pepper, and a few spoonfuls of the chicken broth. (add chicken boullion at this point if using) Shred chicken and add to the onion mixture. Add bread/milk mixture, cream cheese, aji-no-moto, and salt/pepper to taste. Serve hot over white rice.
*Escabeche peppers can be found in the freezer section of a Peruvian/Latino market. A substitute would be 2 habanero peppers, seeded and boiled slightly to remove some of the heat.