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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 496.4
  • Total Fat: 16.1 g
  • Cholesterol: 151.7 mg
  • Sodium: 898.3 mg
  • Total Carbs: 52.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 35.8 g

View full nutritional breakdown of Aji de Gallina / Spicy Chicken calories by ingredient
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Aji de Gallina / Spicy Chicken

Submitted by: PATTY_IN_MIAMI

Introduction

This is my take on a Peruvian dish. I am using a roasted chicken I bought at Publix. If you buy raw chicken boil it and use the water instead of the broth listed in the ingredients. If you can't find the hot yellow pepper paste (Aji Amarillo) use a minced jalapeno. This is my take on a Peruvian dish. I am using a roasted chicken I bought at Publix. If you buy raw chicken boil it and use the water instead of the broth listed in the ingredients. If you can't find the hot yellow pepper paste (Aji Amarillo) use a minced jalapeno.
Number of Servings: 6

Ingredients

    1 Whole Chicken
    2 cups low sodium chicken broth
    1 cup chopped yellow onion
    2 garlic cloves minced
    3 slices of bread (white or wheat)
    1 can evaporated milk
    2 tsp Aji Amarillo (yellow pepper paste)
    3 boiled and peeled potatoes cut into rounds
    2 hard boiled eggs cut into wedges
    1 tsp salt (not too much because the cheese is salty)
    2 tbsp Olive Oil
    3 cups of cooked rice
    6 tbsp of parmesan cheese

Directions

Shred the chicken and discard bones and skin.
In a bowl soak bread with 1.5 cups of broth.
Heat olive oil in deep pan, add onions and garlic and cook till the onions are clear.
Add chicken to pan and .5 cup of broth. Mix well. Cook for 5 minutes. Add more broth if needed just enough to make the chicken very moist.
Add soaked bread and can of evaporated milk.
Add aji amarillo, and salt, mix well and bringing to a boil. Reduce heat to low. Cook until sauce separates when spoon is run across pan and slowly comes together. At this point it is done. Add the parmesan cheese, mix well.
On your plate place 3 to 4 potato rounds on the plate. Top with chicken mixture, add two or three hard boiled egg wedges and serve with 1/2 cup of cooked rice.

Serving Size: 6 one cup servings of Chichken

Number of Servings: 6

Recipe submitted by SparkPeople user PATTY_IN_MIAMI.






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