Chilli Pepper Chicken aka Aji de Gallina
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
About 2 lbs skinless chicken breast1 cup chicken stock1 1/2 Onion, chopped3 garlic cloves, choppedCan evaporated milk1 cup dry, plain bread crumbs1 tbsp grated parmesan cheese1/4 cup ground walnuts2 Tbsp of Vegetable OilDash of saltDash of Pepper1 serving of MSG (optional)1 Tbsp turmeric1Tbsp yellow pepper paste3 large Eggs2 Large Yukon Gold PotatoParsley sprigs
In separate pots Boil-
Chicken, eggs and Potatoes, once done let cool. Take 1 cup of the water from the chicken, and separate.
Once cool shred chicken and set aside.
In medium sauce pan put 2 tbsp of vegetable oil, in medium low heat, and place the chopped onion and garlic. let simmer for 1 minute, add the pepper/chilli paste and stir, then add the cup of chicken stock, raise heat to medium, add salt, pepper and msg, stir.
Add the evaporated milk, ground walnuts and parmesan cheese, stir in the bred crumbs, then add the turmeric. Keep stirring until sauce thickens, then add chicken.
slice hard boiled eggs and potato.
Serve chicken over eggs and potato.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user DKAGLT1.
Chicken, eggs and Potatoes, once done let cool. Take 1 cup of the water from the chicken, and separate.
Once cool shred chicken and set aside.
In medium sauce pan put 2 tbsp of vegetable oil, in medium low heat, and place the chopped onion and garlic. let simmer for 1 minute, add the pepper/chilli paste and stir, then add the cup of chicken stock, raise heat to medium, add salt, pepper and msg, stir.
Add the evaporated milk, ground walnuts and parmesan cheese, stir in the bred crumbs, then add the turmeric. Keep stirring until sauce thickens, then add chicken.
slice hard boiled eggs and potato.
Serve chicken over eggs and potato.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user DKAGLT1.
Nutritional Info Amount Per Serving
- Calories: 178.7
- Total Fat: 8.5 g
- Cholesterol: 70.7 mg
- Sodium: 218.5 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.4 g
- Protein: 10.0 g
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