Chicken in Chile Sauce (Aji De Gallina)
photo by Queen Dana
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 8 quail eggs (optional)
- 4 slices firm white bread, crusts discarded ((1/2-inch-thick)
- 1 cup whole milk
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 3 1⁄2 tablespoons vegetable oil, divided
- 1⁄2 teaspoon turmeric
- 3 -4 tablespoons bottled crema (aji amarillo or aji mirasol paste)
- 2 cups reduced-sodium chicken broth
- 1⁄2 cup grated parmigiano-reggiano cheese
- 1⁄2 cup walnuts (1 1/2 oz)
- 8 small chicken breast halves, with skin and bone (5 1/2 lb total)
directions
- Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes).
- Preheat oven to 400°F with rack in middle.
- If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
- Soak bread in milk until softened, then mash with a fork.
- Cook onion and garlic in 1 1/2 Tbsp oil with turmeric and 1/4 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
- Pat chicken dry, then season with 1 tsp salt and 1/2 tsp pepper. Heat 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining Tbsp oil in same manner.
- Roast chicken in oven until just cooked through, about 15 minutes.
- Halve quail eggs lengthwise.
- Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.