Palta Rellena

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One fresh food that you can find year-round here in AQP is fresh avocado.  In Peruvian Spanish, the avocado is called “palta.”  A dish that I absolutely love, and that I think is absolutely brilliant is stuffed avocados.  It is as simple as cutting a palta in half, removing the skin and seed, and filling it with chicken salad.  Serve it on a bed of greens with fresh tomato and red onion, sprinkle on some seasoning, and you have a delicious, healthy meal.

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Palta Rellena

Barbecue Chicken Sandwiches

this will definitely be made again in our home

I love barbecue.  I come from the South where pork barbecue rules, and I come from an area where it is normal to put a big helping of slaw on your sandwich.  So when I saw this recipe from the Pioneer Woman, BARBECUE CHICKEN SANDWICHES, I had to try it.  I can’t find good pulled pork here in Arequipa, and I just so happened to buy fresh jalapeños from my awesome vegetable vendor (they are rare to find here).

simmering the whole chicken pieces with whole garlic cloves, onion, and sauce
it was impossible to not cheat and eat a little before serving them on the rolls
cilantro and jalapeño greatly compliment the flavor of the barbecue
good, tasty wheat roll, generous heap of chicken, and slaw

If you like barbecue, and you can take a little heat, try this one out.  It seems like a fun summer meal (even though we are in our winter season).

Barbecue Chicken Sandwiches

Rainy Season Chicken Pot Pie

It has rained almost all afternoon today, and it is only the second day of the new year. That is early compared to the other three rainy seasons we have been present for here. I hadn’t planned on making this dish because it was a comfort food. Actually, I really like chicken pot pie, I bought the ingredients on my market run this morning, and Greg has been a little under the weather so it seemed like a good meal for him. My mom never made this when I was growing up so I didn’t have a family recipe to pull from. I received this allrecipes.com email in my inbox this past week, and I am so glad I did! It uses biscuits instead of a pastry crust. I used my high-altitude recipe from this site and they turned out great. I am a fan of the biscuit topping.

My only note after making it my first time is that I need to make it in a deeper dish or a larger dish. The filling overflowed while the biscuits were still cooking. Other than that, poifect. If you are looking for a comfort food for a cold winter day or a cool rainy day, try this one out:

Mom’s Fabulous Chicken Pot Pie with Biscuit Crust

Rainy Season Chicken Pot Pie

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