ingredients Aji de Gallina
1 breast Chicken
1 breast Chicken
1 stalk celery boy
Lettuce garlic, minced or crushed 1
A little oil
10 French bread, or crackers
soda 1 / 2 cup milk
1 1 / 2 kg Potato Yellow
Olives
Egg Salt Pepper
Preparation:
Boil the chicken with a small stalk celery, add salt to taste to flavor the broth, let cool and shredding the chicken, strain the broth for later use in the preparation. Cleave and soak the bread slices with a little broth, then helping hand to undo the bread. Sancochamso
potato and egg, the 2 is at the discretion of oneself
yellow aji Liquefied
take the yellow pepper, we cut from the head to the tip of the chili also cut off the head and the tip of Aji yellow to remove the seeds and most of the nerves, Caution the yellow pepper can irritate your hands, if we have much direct contact , to avoid that , we take a fork with which subject the yellow pepper, and a spoon with which we make the filling (seeds and ribs), after we had removed the seeds for a little cold water as a washing to finish out the seeds that had become stuck, cut into several pieces to facilitate blending, the blender we had a little water, enough so that the liquid comes out thick. Process
In a stew pot with a little oil left to heat, then threw the garlic, chopped onion, a little salt and pepper and fry for a short time, we take the yellow pepper and continue frying liquid, moving to avoid burning, the oil should take the color evenly aji, is there that we take the bread mixture with the broth, you have to move to prevent the mixture from sticking to the bottom of the pot if we see that we take this very thick broth gradually, leaving boil for 2 minutes you can take shredded chicken let it boil for about 4 minutes, turn and cast moving milk until completely combined.
potato and egg, the 2 is at the discretion of oneself
yellow aji Liquefied
take the yellow pepper, we cut from the head to the tip of the chili also cut off the head and the tip of Aji yellow to remove the seeds and most of the nerves, Caution the yellow pepper can irritate your hands, if we have much direct contact , to avoid that , we take a fork with which subject the yellow pepper, and a spoon with which we make the filling (seeds and ribs), after we had removed the seeds for a little cold water as a washing to finish out the seeds that had become stuck, cut into several pieces to facilitate blending, the blender we had a little water, enough so that the liquid comes out thick. Process
In a stew pot with a little oil left to heat, then threw the garlic, chopped onion, a little salt and pepper and fry for a short time, we take the yellow pepper and continue frying liquid, moving to avoid burning, the oil should take the color evenly aji, is there that we take the bread mixture with the broth, you have to move to prevent the mixture from sticking to the bottom of the pot if we see that we take this very thick broth gradually, leaving boil for 2 minutes you can take shredded chicken let it boil for about 4 minutes, turn and cast moving milk until completely combined.
Serve sliced \u200b\u200bpotatoes in the dish cento. on which we take the aji de gallina, used to decorate olives and eggs, we can cut them in half or in slices, lettuce leaves on the sides. for fans of rice this dish is perfect with it. Important Note
is not very easy to get so Hen Chicken is replaced by the formula is equal
The bread must be fresh so it is recommended here in Peru French bread, it has only flour salt and yeast. just as soda biscuit
Some people like to throw pecans which have to be finely chopped and grated Parmesan cheese, these I can take after having thrown the chicken.
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