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Aji De Gallina (Piquant Creamed Chicken- Peru
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
Carrot peeled, sliced
Onions; one sliced, one minced
4 x ca. 450 gchicken quartered
1/2 Loaf white bread; crust removed
12 oz can evaporated milk
Fresh aji chiles; seeds and stems removed, pureed in a blender
Or substitute yellow wax hot or red jalapenos
20 MilliliterGarlic minced
1/4 Tassecooking oil
3 TasseChicken broth (from reserved chicken broth)
1 Tasseparmesan grated
1/4 Tassewalnuts chopped
To 8 potatoes; boiled in their jackets until tender, peeled and sliced
Hard-boiled eggs
 black pepper freshly ground
die Zubereitung:

Bring 1 quart of salted water to a boil in a large pot, then add the carrot, sliced onion, and chicken. When the chicken is poached (about 45 minutes), remove it from the water, cool, and shred it into small strips. Strain the broth and reserve the carrot and onion and 3 cups of the broth.

Break the bread into pieces and soak them in the milk. In a large pot, saute the minced onion, pureed chiles, and garlic in the oil for a few minutes, then add the reserved carrot and onion. Add pepper to taste. Stir over medium heat for about 20 minutes until thick. Place the potatoes on serving plates and pour the chicken sauce over them. Garnish with the hard-boiled egg halves.

Authors' heat scale: Hot.

Recipe from Mary Dempsey in _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima

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