{"id":1219,"date":"2022-10-11T07:13:40","date_gmt":"2022-10-11T07:13:40","guid":{"rendered":"https:\/\/dawnsrecipes.com\/?p=1219"},"modified":"2022-10-11T07:13:40","modified_gmt":"2022-10-11T07:13:40","slug":"aji-de-gallina-chicken-in-a-spicy-sauce-recipe","status":"publish","type":"post","link":"https:\/\/dawnsrecipes.com\/chicken-recipes\/aji-de-gallina-chicken-in-a-spicy-sauce-recipe\/","title":{"rendered":"Recipe for Aji de Gallina (Chicken in a Spicy Sauce) by Dawn&#8217;s Recipes"},"content":{"rendered":"<p>We&#8217;ve outlined all the ingredients and directions for you to make the perfect Aji de Gallina (Chicken in a Spicy Sauce). This dish qualifies as a Easy level recipe. The Aji de Gallina (Chicken in a Spicy Sauce) recipe should make enough food for 4 to 6 servings. <\/p>\n<p>You can add your own personal twist to this Aji de Gallina (Chicken in a Spicy Sauce) recipe, depending on your culture or family tradition. Don&#8217;t be scared to add other ingredients once you&#8217;ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Aji de Gallina (Chicken in a Spicy Sauce) recipe.<\/p>\n<h2>Ingredients for Aji de Gallina (Chicken in a Spicy Sauce)<\/h2>\n<ul>\n<li>1 large frying chicken (about 3 1\/2 4 pounds)<\/li>\n<li>1 leek, trimmed, washed and chopped<\/li>\n<li>1 medium onion, peeled and chopped<\/li>\n<li>1 medium carrot, peeled and chopped<\/li>\n<li>1 tomato, chopped<\/li>\n<li>2 teaspoons coarse salt<\/li>\n<li>1 tablespoon peppercorns<\/li>\n<li>2 bay leaves<\/li>\n<li>2 cups soft bread crumbs<\/li>\n<li>1 cup milk<\/li>\n<li>1\/2 cup olive oil<\/li>\n<li>2 onions, finely chopped<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1 teaspoon ground cumin<\/li>\n<li>1 tablespoon yellow Aji, Amarillo or Chile powder<\/li>\n<li>1\/3 cup finely chopped or ground walnuts<\/li>\n<li>1 cup grated Parmesan cheese<\/li>\n<li>2 pounds small potatoes, boiled, peeled and halved<\/li>\n<li>4 hard-boiled eggs, halved<\/li>\n<li>Chopped parsley for garnish<\/li>\n<\/ul>\n<h2>Directions for Aji de Gallina (Chicken in a Spicy Sauce)<\/h2>\n<ol>\n<li>Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces. Meanwhile, strain broth and reserve 4 cups.<\/li>\n<li>Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.<\/li>\n<li>Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.<\/li>\n<\/ol>\n<h2>Cookware for your recipe<\/h2>\n<p>You will find below are cookware items that could be needed for this Aji de Gallina (Chicken in a Spicy Sauce) recipe or similar recipes. Feel free to skip to the next item if it doesn&#8217;t apply.<\/p>\n<ul>\n<li>Cooking pots<\/li>\n<li>Frying pan<\/li>\n<li>Steamers<\/li>\n<li>Colander<\/li>\n<li>Skillet<\/li>\n<li>Knives<\/li>\n<li>Cutting board<\/li>\n<li>Grater<\/li>\n<li>Saucepan<\/li>\n<li>Stockpot<\/li>\n<li>Spatula<\/li>\n<li>Tongs<\/li>\n<li>Measuring cups<\/li>\n<li>Wooden Spoon<\/li>\n<\/ul>\n<h2>Categories in this Recipe<\/h2>\n<ul>\n<li>Chicken Stew <\/li>\n<li>Chicken Recipes <\/li>\n<li>Poultry &#8211; Poultry (\/\u02c8po\u028altri\/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word &#8220;poultry&#8221; comes from the French\/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word &#8220;poultry&#8221; comes from the West &#038; English &#8220;pultrie&#8221;, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word &#8220;pullet&#8221; itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word &#8220;fowl&#8221; is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl). <\/li>\n<li>Stew Recipes <\/li>\n<li>Peruvian &#8211; Peruvians (Spanish: peruanos) are the citizens of Peru. There were Andean and coastal ancient civilizations like Caral, which inhabited what is now Peruvian territory for several millennia before the Spanish conquest in the 16th century; Peruvian population decreased from an estimated 5\u20139 million in the 1520s to around 600,000 in 1620 mainly because of infectious diseases. Spaniards and Africans arrived in large numbers in 1532 under colonial rule, mixing widely with each other and with Native Peruvians. During the Republic, there has been a gradual immigration of European people (especially from Spain and Italy, and in a less extent from Germany, France, Croatia, and the British Isles). Chinese and Japanese arrived in large numbers at the end of the 19th century.With 31.2 million inhabitants according to the 2017 census, Peru is the fifth most populous country in South America. Its demographic growth rate declined from 2.6% to 1.6% between 1950 and 2000; population is expected to reach approximately 46 &#8211; 51 million in 2050. As of 2017, 79.3% lived in urban areas and 20.7% in rural areas. Major cities include Lima, home to over 9.5 million people, Arequipa, Trujillo, Chiclayo, Piura, Iquitos, Huancayo, Cusco and Pucallpa, all of which reported more than 250,000 inhabitants.The largest expatriate Peruvian communities are in the United States, South America (Argentina, Chile, Venezuela and Brazil), Europe (Spain, Italy, France and the United Kingdom), Japan, Australia, and Canada. <\/li>\n<li>Leek Recipes <\/li>\n<li>Tomato &#8211; Lycopersicon lycopersicum (L.) H. Karst.Lycopersicon esculentum Mill.The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.Tomatoes are a significant source of umami flavor.The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits\u2014botanically classified as berries\u2014they are commonly used as a vegetable ingredient or side dish.Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. Tomato plants typically grow to 1\u20133 meters (3\u201310\u00a0ft) in height. They are vines that have a weak stem that sprawls and typically needs support. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals. (Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.) The size of the tomato varies according to the cultivar, with a range of 1\u201310\u00a0cm (1\u20442\u20134\u00a0in) in width. <\/li>\n<li>Carrot Recipes <\/li>\n<li>Potato &#8211; The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000\u201310,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world&#8217;s food supply. As of 2014, potatoes were the world&#8217;s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health. <\/li>\n<li>Nut Recipes <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;ve outlined all the ingredients and directions for you to make the perfect Aji de Gallina (Chicken in a Spicy Sauce). This dish qualifies as a Easy level recipe. The Aji de Gallina (Chicken in a Spicy Sauce) recipe should make enough food for 4 to 6 servings. You can add your own personal twist [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1220,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[17],"tags":[],"ppma_author":[12],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/dawnsrecipes.com\/wp-content\/uploads\/2022\/10\/image-3718.webp?fit=1024%2C1024&ssl=1","authors":[{"term_id":12,"user_id":2,"is_guest":0,"slug":"chefdawn","display_name":"Chef Dawn","avatar_url":null,"user_url":"","last_name":"Dawn","first_name":"Chef","description":"Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies. 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