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Tag Archives: chicken
Ver post de Poultry6 peopleNormal1h 30m30m
Number of Diners
This is a peruvian “comida criolla” typical dish. This recipe goes to all the lovers of my country’s food: Perú. This Aji de Gallina goes as a special treat to Carolina!
1. For the broth:
- 1 1/2 hen in quartes
- 1 white onion
- 1 celery stick
- 1 carrot
2. For the ‘ají’:
- 1 tablespoon garlic paste/4 garlic cloves finely chopped
- 1 medium red onion finely chopped
- 2 white bread slices soaked in milk
- 8 tablespoons of ají amarillo paste
- 100 gr parmesan cheese
- 4 cups of the broth
- 1 kg baked potatoes
- 4 cooked eggs
- black olives
- salt, pepper and cumin
- 1 teaspoon orégano
- 1/4 cup of vegetable oil
- 2 tablespoons nuts/pecans
- Put the hen in a skillet with water covering it. Add salt, pepper, celery, carrot and onion. Boil and cook for aproximately 45 minutes. While you are cooking the broth boil the eggs and potatos, and prepare the rice. I usually prefer doing the broth the night before, that way the rest is more straight forward the next day.
- Reserve the broth and shred the hen.
- In another skillet stir-fry the onion with the garlic and add the ‘aji’, cumin and oregano.
- Cook until the mixture separates from the oil.
- Add the soaked bread (previously processed) and stir in well.
- Start adding the broth, stirring well. Add more milk if necessary. Add salt.
- To this mixture add the shredded hen and stir well, adding more broth and milk if necessary.
- Finally, add the parmesaon cheese and nuts/pecans. Taste for spicy need and salt.
Ver post de AppetizersNewbie40m3h
This recipe is perfect for a special occasion with a guest/guests. Elegant and delicious.
- 250 gr. chicken liver.
- 1/2 chopped medium white onion
- 1 peeled and chopped small apple
- 1 tablespoon of gelatin
- 1 tablespoon of mustard
- 90 gr butter
- 1 white wine glass of cognac/port/brandy.
- salt and black pepper
- thin, crisp toast, to serve
- berry marmalade (optional), to taste
- Boil water with some salt and add the liver. Cook for aproximately 5 minutes.
- Melt the butter in a frying pan (some oil will prevent it from burning easily) and fry the onions until soft in medium heat.
- Add the apple, mustard, nutmeg, salt, black pepper and leave cooking until the onion and apples look the same.
- Add the liver and a soup spoon of its stock and leave it for a couple of minutes on low heat.
- Let it cool and purée in a food processor or blender with the gelatine (dissolved with some liver stock).
- Add the cognac.
- Try and season if necessary. A lot of black pepper would make this pâté a “black pepper pâté”, anothe variation could be adding different herbs as well.
- Transfer the pâté to individual pots or ramekins and let it chill until set.
- Serve with toast, berry mermelade and a good strong and mature wine that will tune in… I had a D.O Toro (Spain) excellent wine.Delicious!