29 April 2011

Chile pepper chicken -Ají de gallina (A peruvian recipe)














Ají de Gallina (Spanish for chili pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789.
Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of these chefs travelled to the New World, including Peru, bringing with them French culinary expertise.
 Wealthy Peruvian creole families hired them to demonstrate their wealth to the ruling Spaniards. The fusion of local cuisines with French cooking traditions led to many new recipes, including ají de gallina.
This is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers Peruvians love eating this dish every day possible.


Like many recipes in the world  Ají de gallina born from a mix of french chefs and the local cuisine, is a nice and lovely dish.
Here in Chile we eat and prepare a lot of Peruvian food because we love it!
I make always. I posted this when I begin blog but I think the pictures do not do justice and this recipe is a little different than the first and is absolutely yummy!

 
Ingredients

600 grs.boiled chicken (I make a breast)
6 o7 slices of white loaf bread
1 onion chopped
1/2 cup of vegetable  oil
1 teaspoon of grinded paprika
salt  pepper
 1 Chile pepper chopped  without seeds (or ají paste)
3 tablespoon of parmesan grated cheese
1/2 cup of grinded waltnuts
1 tin of evaporated milk
3 boiled eggs
2 garlic clove
turmeric powder

Method

Boil chicken in water with salt and pepper.. Remove bones and break into bite size pieces keeping the resulting children stock..
Soak the bread in the evaporated milk,then stir, it should be like puree.

Vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji  until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.

Add the chopped waltnuts-
Serve with boilked potatoes and pieces of boiled eggs.










Im sending this recipe to




EN ESPAÑOL

Ají de gallina (receta peruana)











El Ají de gallina es un plato que viene del tiempo de la revolución francesa, alrededor del 1700.
Se cree que este plato lo inventaron chefs franceses que despues de la Revolución se vinieron a América del Sur buscando nuevos horizontes.
Aqui en América unieron sus conocimientos con platos de cocina  peruana, o sea  ya nace la comida fusión.
En todo caso es un plato delicioso que hago siempre.
Si tienen niños ponganle poco ají o separen una porción aunque a los mios les día ají de gallina cuando tenían unos 4 años.
Si pueden conseguir ají peruano (en el Jumbo o en la Vega) es mucho más sabroso y no tan picante, yo ocupé ají verde picado pero no demasiado.

Ingredientes

600 grs. pollo cocido.
6 o 7 tajadas pan de molde blanco sin las orillas
1 cebolla picada fina
1/2 taza de aceite vegetal
1 cucharadita de paprika molida
sal y pimienta
1 ají verde picado o ají amarillo peruano
3 cucharadas de queso rallado
1 tarro leche evaporada
1/2 taza de nueces
3 huevos duros en tajadas
2 dientes de ajo
cúrcuma en polvo

Preparación

Cocinar la pechuga o presas de pollo con sal y pimienta.
Cuando esté listo retirar los huesos y el pellejo. Reservar el caldo.
Remojar las tajadas de pan en la leche evaporada, dejar un rato y revolver hasta que se forme una especie de puré.

En un sartén poner el aceite y agregar la cebolla y el ajo, cocinar hasta que la cebolla esté tierna.
Agregar el pollo desmenuzado y el ají, revolver bien.
Agregar el pan remojado revolver y verificar la sazón, agregar si es necesario má sal o pimienta.
Si se quiere más espeso se puede agregar más caldo de pollo.
Agregar la cúrcuma en polvo y cocinar por unos 5 minutos.
Agregar las nueces picadas.
Dejar reposar un poco.
Servir con papas cocidas y las tajas de huevo duro.

43 comments:

  1. Gloria, very interesting. The dish looks so good! Thanks for sharing!

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  2. No tenia idea la historia del aji de gallina....pero este plato me encantaba!!.....adoro la comida Peruana y este es un plato delicioso....te quedo divino!!.....Abrazotes, Marcela

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  3. How delicious, this dish looks packed full of amazing flavour.
    *kisses* HH

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  4. Ohhh this sounds like something I would definetely like,It looks awesome and I suppose you can adjust the heat? I like spicy!
    Thanks for sharing!

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  5. I like the creamy look of this dish, Gloria, thanks for sharing :).

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  6. Oh my goodness, this sounds delicious! I love having your traditional recipes.

    Best,
    Bonnie

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  7. Esta receta la encuentro deliciosa, en Chile la preparaba siempre, me la enseñó una peruana, pero yo creo que cada casa le pone su toque.
    Se ve muy bien presentada amiga, besos.

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  8. I've never had a Peruvian dish. It sounds very interesting and delicious....

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  9. Interesante receta me encanta este tipo de recetas tan desconocidas para mí.

    Saludos

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  10. Uy, Gloria! El ají de gallina es uno de mis platos preferidos... a mí me gusta bieeeeeeen picante!

    Disculpa por no responder tu saludo de Pascua, pero la verdad la universidad me tenía absorta en otros temas.

    Pero en fin, gracias por la receta y buen fin de semana!

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  11. walnuts, eggs, cheese, and chicken--this is protein-packed! :)

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  12. Fantastic!!!
    I really can't wait anymore, I'd love to try it at once!!

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  13. Love the background here, Gloria. There are some interesting flavors in this dish and it's fun to read about how a certain dish came about.

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  14. Thanks a lot Lyndsey, gloria

    Marcela, bueno yo estuve investigando me encnata aprender de la historia de los platos y de los países.Me encanta la comida peruana tambien, besos

    Thanks so much heavenly Housewife
    kisses, gloria

    Yes you can adjust the heat (only a bite if you have little childs) but mine eat this when they had 4, but is possible to apart some portion for the kids.
    thanks gloria

    Thanks cooking, is delicious, gloria

    Grazie Zuchero , gloria

    Thanks Bonnie this is a tradicional peruavian recipe, but in our country we love it, many years the peruvian food is incorporated to chilean meals. x gloria

    A nosotros nos encnata Kako, yo hace años hice un curso de comida peruana porque me encanta, gloria

    Thanks so much Indie is really yummy, gloria

    Me alegro que te gustara José Manuel, si la haces como tienes niños, puedes apartarle para ellos o ponerle solo un poco de ají, es por el sabor . un abrazo, gloria

    A mí tambien me gusta bieeen picante pero por ejemplo para mi hija que es de poco ají solo le coloco un poco y el otron día le hice una versión con atún (no come pollo ni carne) y quedo super! besos gloria

    Yes Grace is really proteinic and delicious! gloria

    Hi Mandy, I hope you try, thanks so much for stopping by, gloria

    Thanks Barbara, this peruvian recipe is incorporate in our meals, huggs gloria

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  15. Thank you for sharing the history behind this lovely dish. It is always interesting to know how a dish came about. And it looks yummy too! Thank you for sharing this lovely dish! Have a nice day!

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  16. Como buena peruana orgullosa del Ají de Gallina!

    Besitos
    Charo

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  17. Thanks Kitchen flavours this previan dish is really amazing and delicious, thanks for stopping by, gloria

    Querida Charo como no, claro que tienes que estar orgullosa considero la gastronomía del Perú como una de las más deliciosas y bien logradas, me encanta y por eso tengo un label especial para comidas peruanas, nosotros en casa adoramos este plato y m is niños aman el Suspiro Limeño, un abrazo, gloria

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  18. Me encanta! tengo ganas de hacerlo pronto, yo lo hago casi igual, acá uso un ají thai que se ve igual al ají verde chileno, pero es menos picante, resulta muy bien.

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  19. que bueno Pilar porque cuesta encontrar un ají sabroso, un abrazo. gloria

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  20. Dear Gloria,
    I have never heard of this dish but it sounds like it would be delicious.

    How are your parents? I hope your mom is feeling better.

    Thank you for your prayers, love and support. You are very special to me. Hugs, Lura

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  21. An interesting recipe - I like the use of the boiled eggs.

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  22. Gloria, what an interesting post! I love the history you have shared here today and this recipe! It sounds fabulous!! Love you so much! xxoo

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  23. Hi Gloria! I'm back! And it looks like just in time. I absolutely adore the cultural tidbits you have added to this recipe. It sounds so intriguing, I must save it for future reference.

    Thank you so much for sharing...

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  24. This sounds delicious! Your garnishes made for beautiful photos...I can see how it could be very difficult to get an appetizing shot. You did it!

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  25. Dear Lura Thanks for stopping by my dear, I hope you wake up better I will see you later.
    This dish is a peruvian delicious meal but simple and comfort. send you huggs, gloria

    Cakelaw I love boiled eggs, x gloria

    Thanks Marie, my dear,Im glad you enjoy this meal, send you a lot of huggs and Love yah! gloria

    Thanks Louise, Im happy you come back.
    Thanks for stopping by, gloria

    Thanks so much Lizzy, you are nice, thanks for stopping by, gloria

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  26. Thanks for the interesting information, will give some information to share with my family when we try this recipe!
    Have a wonderful day!

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  27. hey i do a blog hop on sundays called savory sundays and i would love it if you came over and shared one of your great recipes!!

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  28. Peruvian cuisine is quite popular here and also Spain when I lived there for a while. Your Aji de gallina is a sure hit when I make it at home. I just love to try new recipes from all over the world! Cheers!

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  29. Yo tampoco sabia los origen de la receta de aji de gallina
    se ve delicioso tu plato
    a mi me encanta y lo he hecho pero aquí no puedo
    No hay leche evaporada
    besitos

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  30. Gloria, this dish and the background information you shared with us is really interesting. You know I'm always on the prowl for new recipes and tastes. I think I've found one here. I hope you have a great day. Blessings...Mary

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  31. I've never had a dish like this before... it looks tasty.

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  32. Hola Gloria! Are you from Peru? One of my dearest friends is Peruvian.
    Have a lovely weekend! I enjoyed reading this post and recipe!

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  33. Thanks fish and face designs!! gloria

    Thanks Eating in Winnipeg I added my recipe, gloria

    Thanks Michalangelo, xx gloria

    Angélica se puede hacer con crema espesa queda muy bien, en serio, gloria un abrazo, gloria

    Thanks so much Mary, hope you have a lovely and blessing day, gloria



    I think you would love Pam, huggs gloria

    Not Kris, Im from CHILE, we are close to Peru so we have and made a lot of peruvians meal, I love peruvian cuise,if have time see Supiro Limeño is my favorite dessert and is from Peru.

    Thanks so much, gloria

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  34. Una receta muy curiosa que desconocía totalmente, me apunto la receta para hacerla.
    Besos

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  35. Thanks for following our blog and entering the giveaway! I am now following you. Your blog is awesome!! I love how you did it in 2 languages and gave the history of the dish. I've never been acquainted with Peruvian food, but I would like to know more. The food looks amazing!

    Lori

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  36. Gracias Gilda, x gloria

    Thanks so much Lori! Im following your blog and I love it! gloria

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  37. Loved reading the history of this dish, it sounds excellent with the spicy kick.

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  38. chicken takes spice so well - this looks lovely

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  39. Ciao Gloria ! this dish is delicious and the history behind it is very interesting !

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  40. Thanks by all your nice comments, I appreciate so much, gloria

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  41. Otra receta deliciosa!! Me he ido de vacaciones y estoy poniendome al dia, Besos.

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I appreciate your opinions and comments, Thanks for stopping by!

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Gracias por pasar un momento y comentar, gloria.

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