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Good recipes for Aji de Pollo

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I am looking for a recipe for aji de pollo. It is a chicken dish which I love, and get quite often at a local Peruvian restaurant in Manhattan. I've looked for recipes on the internet, but the only ones I've found are in Spanish, so I can not completely follow them. The recipe seems to include mixing garlic / onion / various spices into oil and then soaking some bread in the mixture, but that's where I can't follow. I'd love to be able to make this dish. The orange cream sauce that the chicken is covered with is fantastic.

Here are some Aji de Pollo recipes as below:

Peruvian Arroz Verde con Pollo
Yield: 6 servings
Olive oil ? cup
Small aji amarillo chiles (jarred or canned), seeded and skinned, diced 2
Garlic cloves, minced 2
Oregano, minced 2 Tbsp.
Ground cumin 2 tsp.
Orange, zested 2
Salt, divided use 2 tsp.
Ground black pepper, divided use ? tsp.
Free-range chicken breasts, boneless and skinless 6
Arroz Verde (recipe follows) 3 cups
Red Onion-Chile Garnish (recipe follows) as needed

1. To make marinade, combine first 6 ingredients in large bowl. Season chicken breasts with 1 tsp. salt and ? tsp. pepper; cover in marinade. Refrig-erate overnight (or at least 1 hour).
2. Remove chicken from marinade; grill over high heat until cooked through. Reserve.
3. To serve, slice chicken breast on bias and fan out over ? cup Arroz Verde. Garnish with Red-Onion Chile Garnish.
Arroz Verde
Yield: 6 cups
Canola oil 1 Tbsp.
Medium red onion, minced 1
Garlic cloves, minced 2
Lager-style beer 1 bottle
Basmati rice 2 cups
Chicken stock 3 cups
Aji amarillo chile (jarred or canned), pur??ed 1
Cilantro, chopped 1? cups
Italian parsley, chopped 1 cup
Water ? cup
Medium red bell pepper, minced 1
English peas ? cup
Ground cumin 1 tsp.

1. Heat oil over medium heat. Add onions and gar-lic; cook until onion is translucent, about 5 min-utes. Add beer and cook until liquid evaporates, 10-15 minutes.
2. Stir in rice; add chicken stock and pur??ed aji amarillo.
3. While rice cooks, combine cilantro, parsley and ? cup water in blender; pur??e. Add liquid to rice; cook until rice is firm but tender.
4. Finish rice with red bell pepper and peas; sea-son with cumin, salt and pepper.
Red Onion-Chile Garnish
Yield: 2 cups
Medium red onion, julienne 1
Aji amarillo chilies, seeded and skinned, julienne 3
Lime juice 1 Tbsp.
Cilantro, chopped 1 tsp.
White-wine vinegar 1 tsp.
Olive oil 1 Tbsp.
Salt and pepper to taste

Combine red onion, aji amarillo chiles, lime juice, cilantro, vinegar and olive oil. Season with salt and pepper; infuse overnight
Peruvian kitchen
Prescription: Red pepper of Hen

Inspired prescription of the book of Tony Custer: "the art of the Peruvian kitchen". Foundation Felipe Antonio Custer.



1 hen or chicken of 2 kg approx. or 3 pechugas complete.
1 pricked white onion
1 tooth of worn out garlic
7 spoonfuls of red pepper paste mirasol
1/2 bread of mold without crust
1 dozen of olives
2 cups of chicken broth
1 and average evaporated milk cups
100 grs of pecanas (perforated nuts)
125 grs. of parmesano cheese
1/2 vegetal oil cup
6-8 yellow Popes
1/4 of olive oil cup
6 hard eggs
Salt, pepper

Passages of the Red pepper of Galina:

Step 1: In a chicken broth to sancochar pechugas (to cook slightly without leaving gets to soften) and to let cool them in him.

Step 2: To crumble the bread to soak it in milk and to pass the mixture through the mixer.

Step 3: To fry the onions in the oil until gilding, later adding garlic and the liquefied red pepper and to fry well.

Step 4: To add the bread soaked and liquefied and to fit to the point of salt and pepper. Optionally a little estrag??n can be added.

Step 5: To cook well and to be increasing the hot broth to him by buckets, moving it constantly. To add broth whenever the bread has thickened. To add the olive oil to him, always removing.

Step 6: Once fact, to add the frayed chicken (cut to him in strips), the parmesano cheese rallado and the perforated nuts. If it thickens, to add a little to him more broth moving smoothly not to undo the chicken.

Step 7: To let boil until the oil raises the surface. To serve well warms up with yellow Pope and rice. To adorn with olives and halves of hard egg.


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