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Vegetarian

A South American pepper. Aji is a term used for several different types of this species. Their distinctive flavor rivals that of the Habanero and are used to make extremely hot salsas and sauces.

CHICKEN WITH AJI SAUCE, YANUQ STYLE

 Ingredients:

2 whole chicken breasts with bone
1 carrot, peeled and cut in large pieces
2 celery stalks
2 parsley sprigs
1/2 leek
1/2 cup oil
1 large onion, peeled and finely chopped
1/2 tsp. garlic, finely minced
6 fresh yellow/ají amarillo, seeded, deveined and blended
6 slices of white bread, crusts trimmed
1/2 cup evaporated milk, approximately
1/2 cup grated parmesan cheese
1/2 cup nuts, finely chopped (pecans may be used)
salt and pepper to taste
6 potatoes, boiled, peeled and halved
6 black olives, pit removed
3 hard boiled eggs, in wedges

Instructions:

Place the chicken breasts, carrot, celery, leek, parsley and salt in a saucepan and cover with water. Bring the pan to a boil.

Cook until the chicken is just done, approximately 15 minutes. Remove the chicken from the pan and allow to cool. Strain the stock and reserve. Shred the chicken breasts coarsely.

Soak the bread slices in 1 cup of the chicken stock and strain. If necessary, add some more stock. The mixture must be creamy.

Heat the oil in a saucepan and saute the onion. Add the garlic and ají chiles and cook until tender. Add the soaked bread and cook for an additional 10 minutes.

Add the chicken, nuts and parmesan cheese, then stir in the milk. If the mixture is too thick, add some more chicken stock and stir well. Adjust the seasoning. Spoon the mixture over the halved potatoes and garnish with olives and egg wedges. Serve with white rice.

Yields 6 servings.

Recipe from http://gosouthamerica.about.com.

Added 03/20/07.