Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup ají amarillo paste
- 1/2 cup evaporated milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil. Add the chicken breasts and cook for 15-20 minutes, or until fully cooked. Remove the chicken from the pot and let it cool.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
3. Add the ground cumin, paprika, dried oregano, salt, and black pepper to the skillet. Stir to combine and cook for 1-2 minutes, or until fragrant.
4. Add the ají amarillo paste to the skillet and stir to combine. Cook for 2-3 minutes, or until the paste has darkened in color.
5. Shred the cooled chicken breasts and add them to the skillet. Stir to combine.
6. Add the evaporated milk to the skillet and stir to combine. Cook for 5-7 minutes, or until the sauce has thickened.
7. Transfer the chicken mixture to a blender or food processor and blend until smooth.
8. Return the blended mixture to the skillet and stir in the grated Parmesan cheese. Cook for 2-3 minutes, or until the cheese has melted.
9. Stir in the chopped cilantro and cook for an additional minute.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 11g
Protein: 37g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Vegetable oil can be substituted with olive oil or canola oil.
- Ají amarillo paste can be substituted with other hot pepper pastes or sauces.
- Evaporated milk can be substituted with heavy cream or half-and-half.
- Parmesan cheese can be substituted with other hard cheeses like Pecorino Romano or Asiago.
Variations:
- Add diced potatoes or carrots to the skillet for a heartier dish.
- Use shredded beef or pork instead of chicken.
- Add a can of drained and rinsed chickpeas to the skillet for added protein and texture.
Tips and tricks:
- Adjust the amount of ají amarillo paste to your desired level of spiciness.
- Use a non-stick skillet to prevent the chicken from sticking to the bottom.
- Serve with rice and/or boiled potatoes for a traditional Peruvian meal.
Storage instructions:
- Store leftover ají de pollo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover ají de pollo in a microwave-safe dish for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve ají de pollo in a shallow bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Garnish with sliced avocado or a dollop of sour cream.
Pairings:
- Serve with a side of rice and/or boiled potatoes.
Suggested side dishes:
- Peruvian-style corn on the cob (choclo)
- Peruvian-style beans (frijoles)
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or evaporated milk to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is fully cooked before shredding and adding it to the skillet.
Food history:
- Ají de pollo is a traditional Peruvian dish that originated in the coastal regions of the country.
Flavor profiles:
- Spicy, savory, creamy, and slightly sweet.
Serving suggestions:
- Serve ají de pollo as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian