Ok, this one we all agree is much better.
Based on https://www.thespruceeats.com/spicy-creamed-chicken-aji-de-gallina-3029517
Differences from the first try include:
- Chicken torn into strips instead of shredded
- Sauce is more "curry style"
I followed the linked recipe above except:
- Only used 1/2 large onion (because it seemed like a lot of onion)
- Added 1/2 tsp turmeric for color (and because it's good for you)
- I didn't use the chicken poaching water, but instead some chicken stock we made earlier.
- I cooked 3 tsp aji amarillo paste in the onion mix (instead of blending aji peppers).
The pro is: great meal!
The con is: takes a long time and uses A ZILLION kitchen things.
Note: the potato and hard boiled egg really do add to it.
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Idea for next time:
Cube the raw chicken. Add 1 C water (instead of chicken stock) to the sauce paste. Then poach the chicken in the sauce, and hopefully it releases its liquid to further loosen it.
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