Chilli Pepper Chicken aka Aji de Gallina
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chilli Pepper Chicken aka Aji de Gallina calories by ingredient
Introduction
This is a delicious peruvian dish. This is a delicious peruvian dish.Number of Servings: 12
Ingredients
-
About 2 lbs skinless chicken breast
1 cup chicken stock
1 1/2 Onion, chopped
3 garlic cloves, chopped
Can evaporated milk
1 cup dry, plain bread crumbs
1 tbsp grated parmesan cheese
1/4 cup ground walnuts
2 Tbsp of Vegetable Oil
Dash of salt
Dash of Pepper
1 serving of MSG (optional)
1 Tbsp turmeric
1Tbsp yellow pepper paste
3 large Eggs
2 Large Yukon Gold Potato
Parsley sprigs
Tips
May be served with rice, and garnished with parsley
Directions
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.