Saturday, February 18, 2017

Aji De Gallina

Ingredients for 4 servings

¼ cup chunky peanut butter
1 medium sweet onion, chopped
1 Tbsp. olive oil
2 boneless, skinless chicken breast halves
2 cloves garlic, finely chopped
2 cubes Chicken flavor Bouillon
2 cups fresh white bread cubes
2 cups water
2 Tbsp. yellow pepper paste (aji amarillo)


Bring water and Chicken flavor Bouillon Cube to a boil in a medium saucepan. Add chicken and simmer about 10 minutes or until thoroughly cooked. Remove chicken and shred. Reserve cooking liquid.

Process bread, peanut butter and 1-½ cups reserved cooking liquid in a blender or food processor until smooth.

Heat olive oil in a large nonstick skillet over medium heat and cook onion about 4 minutes, stirring occasionally. Add shredded chicken and remaining ingredients and cook about 2 minutes, stirring occasionally. Add bread mixture and remaining cooking liquid and bring to a boil. Reduce heat and simmer about 2 minutes or until slightly thickened, stirring occasionally.

Serve over potatoes or rice and garnish with grated Parmesan cheese, sliced hard-boiled eggs and black olives.

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