| Zutat |
Menge |
Kalorien |
| Zwiebeln |
50g |
20kcal |
| Masthähnchen, roh, nur Fleisch, Brust ohne Knochen |
200g |
240kcal |
| Sahne schwere Schlagsahne |
29.82g |
101kcal |
| Reis weiß langkörnig gekocht |
100g |
130kcal |
| Bouillon/Hühnerbrühe |
100g |
267kcal |
| Knoblauch |
3g |
4kcal |
| Olivenöl |
13.8g |
122kcal |
| Brot, Weißweizen |
30g |
71kcal |
| Kartoffeln, gekocht, gekocht ohne Haut, Fleisch, ohne Salz[pl:]Ziemniaki, gotowane, gotowane bez skórki, miąższu, bez soli |
100g |
86kcal |
| Käse, Parmesankäse, gerieben |
10g |
42kcal |
| Kreuzkümmel, gemahlen |
0.8g |
3kcal |
Recipe Instructions:
Ingredients:
Chicken:
200 grams boneless, skinless chicken breast
Sauce:
1 tablespoon olive oil
1 small onion, finely chopped (about 50 grams)
1 garlic clove, minced
1 tablespoon aji amarillo paste (available in stores or online)
100 grams chicken broth (or 100 ml)
2 tablespoons evaporated milk or cream (about 30 ml)
1 slice of bread (about 30 grams), crust removed and soaked in water
1 tablespoon grated Parmesan cheese (about 10 grams)
1/4 teaspoon ground cumin
Salt and pepper to taste
To Serve:
100 grams cooked white rice
1 small boiled potato, peeled and sliced (about 100 grams)
Instructions:
Cook the Chicken:
In a small pot, cook the chicken breast in boiling water for about 15-20 minutes, or until fully cooked.
Remove the chicken from the pot, shred it using two forks, and set aside.
Prepare the Sauce:
Heat olive oil in a medium pan over medium heat.
Add the chopped onion and minced garlic. Sauté for about 2-3 minutes, until the onion is translucent.
Stir in the aji amarillo paste and cook for another 2 minutes.
Add the chicken broth, evaporated milk or cream, and the soaked bread (squeeze out excess water before adding). Stir well to combine.
Let the mixture simmer for about 5 minutes, then blend it with an immersion blender or in a regular blender until smooth.
Combine Chicken and Sauce:
Return the sauce to the pan and add the shredded chicken.
Stir in the grated Parmesan cheese and ground cumin. Season with salt and pepper to taste.
Cook for an additional 5 minutes, allowing the flavors to meld together and the sauce to thicken.
Serve:
Plate the cooked white rice and top with the aji de gallina.
Arrange the boiled potato slices on the side.
Notes:
Aji Amarillo Paste: If you can’t find aji amarillo paste, you can use other chili pastes or adjust to taste, though it will change the flavor profile slightly.
Bread: The bread helps thicken the sauce and adds a bit of texture. Make sure it’s well-soaked for best results.
Evaporated Milk: If you prefer a richer sauce, you can substitute with heavy cream.
This recipe maintains the essence of the traditional dish while being simplified for a single serving, perfect for an OMAD approach. Enjoy your Aji de Gallina!
