peruvian aji chicken
1. Place chicken breasts, onion, carrot, 2 bay leaves, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
2. Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
3. Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion & cumin; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
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Serving Size: 1 Serving (3856g) | ||
Recipe Makes: Servings | ||
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Calories: 3955 | ||
Calories from Fat: 1256 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.5g | 186 % | |
Saturated Fat 43g | 215 % | |
Monounsaturated Fat 52.2g | ||
Polyunsanturated Fat 32.5g | ||
Cholesterol 670.3mg | 206 % | |
Sodium 2113.5mg | 73 % | |
Potassium 4130.5mg | 109 % | |
Total Carbohydrate 395.4g | 116 % | |
Dietary Fiber 17.8g | 71 % | |
Sugars, other 377.6g | ||
Protein 264.7g | 378 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3955
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