Aji de Gallina

(Peruvian spicy chicken in a creamy pepper sauce)

2-3 servings

INGREDIENTS

Chicken breast, boneless, skinless   500 kg

Water or stock   350 ml

Salt and pepper to season

Oil 20 ml

Onion, finely chopped  1 each

Jalapeno peppers, finely chopped  2 or 3 each

Garlic, minced 1 or 2 cloves

Fresh bread crumbs (see notes)  120 gr

Cream 120 ml

Walnuts, ground  55 gr

Parmesan, grated 55 gr

Salt and pepper to taste

Turmeric powder 5 gr

METHOD OF PREPARATION

1.      Mise en place

2.      Put the chicken, water or stock, salt and pepper to a saucepan and bring to a boil. Reduce heat to low and simmer until the chicken is cooked through and tender, about 30 to 40 minutes. Remove the chicken, reserving the broth. When cool enough to handle, shred the chicken with your fingers. Set aside.

3.      Heat the oil in a large saucepan or skillet over medium flame. Add the onion and jalapeno peppers and garlic and sauté until the onions are translucent, 3 or 4 minutes.

4.      Add the shredded chicken back to the pot, along with the breadcrumbs, cream, turmeric powder and enough of the reserved stock enough to give it a nice saucy consistency. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.

5.      Stir in the walnuts, Parmesan cheese. Simmer for another 2 or 3 minutes, adding more of the remaining broth as needed to make a nice sauce. Adjust seasoning with salt and pepper.

6.      Serve hot over rice or boiled potatoes. For a typical garnish, top portions with sliced hard-boiled eggs and pitted black olives.

Variations

•     Add a chunk of onion, a stalk of celery, a small carrot and a bay leaf to the simmering chicken for a more flavorful stock.

Notes

•     To Make Fresh Breadcrumbs: Trim the crust from 4 or 5 slices of fresh bread, then put into a food processor and pulse to make crumbs.