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Aji de Gallina

This dish is one of my personal favorites. The creamy chicken sauce has a little spice and reminds us of enchilada sauce. The sauce is served over rice typically with a boiled potato and boiled egg on the side. We normally do without the potato and egg and add a green vegetable. Either way, it is delicious!

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Aji de Gallina

1. Place 5 peices of the “common bread” in water to soak. (common bread here is course and not sweetened)

2. Boil one large breast (bone-in) of chicken.

3. Boil 3 aji amarillos until soft.

4. Dice 2 large white onions very finely.

5. Remove bread from water.

6. Tear chicken into bite-sized pieces.

7. Squeeze water from bread using your hands.

8. in blender: blend bread and cream, place in separate bowl

in blender: blend aji and garlic and a little bit of cumin

9. Warm large pot with 1/4 c oil. Once it is very hot, cook onion until tender and translucent (add a little salt). Add aji mixture and bread mixture. Add pepper. Stir until creamy and thickened.

10. Add chicken. Add a little MSG for some added flavor. Serve over rice.

Aji de Gallina