Welcome friends of our blog! On this occasion, from Paulina Cuisine we send them a very appreciated recipe in Peru that is an integral part of their gastronomy, which in 2011 was recognized as "cultural heritage of the Americas for the world."
Today's recipe is Peruvian chicken pepper . It has very emblematic ingredients of Peruvian cuisine and therefore a very specific flavor. Its popularity and globalization have contributed so that this dish can be done and tasting anywhere in the world.
Content table
About chicken pepper
Gallina chili is a traditional Peruvian cuisine that consists of a delicious creamy sauce made of yellow chili, shredded chicken and bread soaked in milk. Throughout Peru, there are regional variations. For example, in the northern region of Arequipa, olives and eggs sanctioned in the sauce are usually added.
The base of this recipe is Peruvian yellow pepper, which is a type of Chile with a unique flavor and a moderate spicy level. Other common ingredients include shredded chicken, bread soaked in milk, onion, garlic, nuts, parmesan cheese, evaporated milk and chili panca (a type of dry chili).
Origin of chicken chili recipe
This recipe has its roots in Afro -Peruvian cuisine and has become one of the most representative dishes in Peru . Its origin dates back to the colonial era, influenced by the fusion of Spanish, indigenous and African ingredients and techniques.
The name "chicken pepper" is due to the use of Peruvian yellow pepper in the preparation of the sauce. "Ají" refers to Chile, and "chicken" refers to the crumbled chicken used on the plate.
Other emblematic recipes of Peruvian cuisine that could be interested are chaufa rice and the cause of tuna .
The day of chicken pepper
day of chicken pepper is celebrated , where this traditional dish is promoted and enjoyed in different regions of the country. It is one of the most emblematic dishes of Peruvian cuisine and is widely appreciated both nationally and internationally.
The flavor of chicken pepper
This dish offers a combination of unique and balanced flavors. The yellow pepper provides a distinctive flavor and a moderate level of spicy, while the creamy sauce, the crumbled chicken and the other ingredients contribute to a rich and satisfactory gastronomic experience.
How to do and place the Peruvian chicken chili recipe?
To make chicken pepper, the chicken is cooked in a broth with spices. A yellow pepper sauce is prepared by mixing this chili with onion, garlic, nuts and bread soaked in milk that is liquefied and cooked along with a little oil until it thickens. Then the crumbled chicken is added and evaporated milk is incorporated to give it a creamy texture.
The chicken pepper is recognized for its soft and creamy flavor, with a touch of spicy from yellow pepper . The traditional presentation includes placing a portion of chicken chili on a white rice bed and decorating it with slices of hard egg, olives and chopped parsley.
Peruvian chicken pepper recipe
Peruvian chicken pepper provides a set of benefits, ranging from its nutritional value to its cultural importance and its role in promoting gastronomic tourism. Its flavor and texture make it a culinary delight that is worth trying and performing at home.
Yield : 4 portions
Preparation time : 1 hour 30 minutes
Ingredients
- 1 whole chicken or 2 boneless chicken breasts
- 6 fresh yellow peppers (or yellow pepper in paste)
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 4 white bread slices without bark
- 1 cup evaporated milk
- 1 cup of chicken broth
- 1/2 cup of chopped nuts
- 1/2 cup of grated Parmesan cheese
- 3 tablespoons of vegetable oil
- Salt and pepper to taste
- Cooked white rice, cooked potatoes, olives and hard eggs to serve
How to make Peruvian chicken pepper step by step
- Cook the chicken in salt water until tender. Crumble in small pieces and reserve the broth. Then wash, break the yellow peppers, remove the seeds if you want to reduce the spicy level and cut into small pieces.
- In a large pan heat the vegetable oil over medium heat. Add chopped onion and garlic and cook until golden brown. Add yellow peppers and cook for a few minutes until they are soft.
- Soak the slices of bread in evaporated milk until they soften. Then, squeeze excess milk. Place in a blender with the stir -fry, nuts and Parmesan cheese. Add some chicken broth and liquefy until you get a soft and thick sauce.
- Put the sauce in the pan and add the crumbled chicken. Cook over medium-low heat for a few minutes stirring constantly so that flavors are integrated and the salsa thickens. If necessary, add more chicken broth to adjust the consistency.
- Try the sauce and adjust salt and pepper as necessary. Serve the hot chicken pepper on white rice and accompanies with cooked potatoes, hard egg slices and olives.
