Peruvian Aji de Gallina chicken
Cooking Time45 m
Ingredients16
DifficultyMedium
The fragrance of chicken that sinks with yellow Spanish pepper and cream fills the kitchen with heat and a little sting. This Peruvian-inspired pot gets its acidic character from Aji Amarillo in the original, but here, yellow Spanish pepper works fine and gives a clear boost. Serve with rice, egg halves and olives, and top with finely hacked grass bulbs and some extra walnuts.
Categories
Main courseDinnerCuisines
Yields
4ServingsCooking Methods
Crock pot
Ingredients
4 servings
- Step: 13 skiva white bread
- Step: 22 dl folded in
- Step: 38 dl water
- Step: 41 st chicken broth
- Step: 5600 g stretched chicken file
- Step: 63 dl rice, preferably basmatiris
- Step: 72 st eggs
- Step: 82 st yellow bulbs
- Step: 92 st garlic gaps
- Step: 101 st yellow spanish pepper
- Step: 111 msk oil
- Step: 121/2 dl walnuts
- Step: 13salt
- Step: 14black pepper
- Step: 151 dl calamataoliver
- Step: 161/2 st cake the grass
Instructions
- Step: 1Put the bread in the cream. Let stand.
- Step: 2Boil the water with the broth dice. Let the chicken sink in the broth about 2 minutes until it is thick. Sile off the broth and save 5 dl to the sauce (for 4 ports).
- Step: 3Cook the rice as directed on the packaging.
- Step: 4Cook the eggs. Put them in cold water and boil them 6 minutes when the water boiled up.
- Step: 5Scale and fine-hack onion and garlic. Share, core out and fine-hack Spanish pepper.
- Step: 6Fresh onions, garlic and Spanish pepper in the oil in a pot or pot. Add walnuts, 5 dl of the broth (for 4 ports), the bread and cream mixture. Mix to a smooth sauce with stavmixer.
- Step: 7Mix the chicken into the sauce. Taste with salt and pepper.
- Step: 8Serve the pot along with an egg half, olives and rice. Stress over some finely chopped grass bulb and some extra walnuts when serving.
Näring
| Calories | 764kcal |
|---|---|
| Carbohydrates | 66g |
| Fat | 35g |
| Protein | 48g |
| Serving Size | 4serving |
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