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Aji de Gallina Peruvian spicy creamed chicken
Contributed by: Eva Cruz
1 cup water, divided
5 cloves garlic
2 TBS olive oil, for sauteing
11?2 tsp. Peruvian chile paste (aji amarillo) or red pepper flakes
11?2 pound chicken filets
1 slice bread
1?2 cup milk
1 cup Queso Fresco, grated (a white crumbly cheese sold in many area stores)
Salt to taste
Blend 1?4 cup water, garlic and onion in blender until liquefied. Saute mixture on medium heat for 4-5 minutes. Add chile.
Cut chicken into quarter-sized pieces. Add chicken to mixture in pan and cook chicken completely.
When the chicken is no longer pink (10 to 15 minutes), add 3?4 cup of water. Cook for 10 minutes on medium heat.
Reduce heat to medium low and add bread and milk to thicken the sauce. Bread will partially dissolve in sauce; mix it in well. Cook for a few minutes, stirring.
Add cheese. Add salt to taste.
Serve with rice or mashed potatoes.
(This recipe was contributed as part of a "Cook of the Week" feature.)