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Chile Chicken with Walnuts

May 05, 2017

  • 4 cups water
  • 2 ½ lbs. chicken parts such as breast, thighs, and legs
  • 2 - 4 dried aji amarillo chiles or 2 - 4 teaspoons aji powder
  • 4 cloves garlic
  • ½ cup chopped onion
  • 2 tbsp. walnuts
  • ½ cup soda crackers, crushed
  • 1 cup evaporated milk
  • ¼ tsp. oregano
  • 1 tsp. salt or to taste
  • 3 tbsp. corn oil
  • ¼ tsp. turmeric
  • 2 tbsp. grated parmesan cheese
  • 1 ½ lb. potatoes, cooked in skin, peeled and sliced lengthwise
  • 8 black olives
  • 2 hard boiled eggs, peeled and quartered
  • Directions:

    1. Bring the water to a boil in a large pot. Add the chicken pieces, and simmer over moderate heat for 20 minutes.
    2. Remove the chicken, cool, and tear into strips or threads. Reserve the broth.
    3. If using Aji pods, remove the stems, and soak the pods in very hot water for 20 minutes or until soft.
    4. In a food processor or blender, combine the aji, garlic, onion and ¼ cup water and process to a paste. Remove to a bowl.
    5. In the processor or blender, combine the walnuts, crackers, milk, oregano and salt and blend until smooth.
    6. Heat the oil in a pan. Add the onion and aji pepper mixture and stir-fry until golden over low heat. Add the turmeric and stir another minute.
    7. Add 2 cups of the reserved broth, chicken strips, and Parmesan cheese and bring to a boil.
    8. Add the evaporated milk mixture and cook, stirring constantly over low heat for 5 minutes. It should be smooth and easy to pour. If too thick, add more broth until you have reached the desired consistency.
    9. To serve, place the potato slices in the middle of a serving platter or individual plates. Pour the chicken with sauce over them. Garnish with black olives and hard boiled eggs. Serves 6-8

    Adapted from The Exotic Kitchens of Peru by Copeland Marks The soda crackers in this recipe are used as a thickener for this delightful sauce. Boneless chicken breasts and canned chicken broth can be substituted for the chicken parts and water, just cube the chicken and brown until cooked through, then add the sauce, and thin as required with chicken broth.

     




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    Hot ones

    The last dab it pretty hot but not hottest sauce I’ve had but it tastes really good

    hot but still has flavor

    It's I would say 4/5 in terms of heat, but it has a good flavor, unlike a lot of sauces at this heat level

    Great

    It is what it is

    One of the best Brands out there

    I love the Marie Sharp brand. I was introduced to this brand many years ago. Although it's no longer too spicy for me, I love the flavour. I always try to have at least one bottle at home and at the office. The citrus flavour fits a lot of dishes. We even found out it's great with Christmas Turkey during a company lunch. So many people tried it, 2/3 of the bottle was gone before I could steal it back. If you haven't tried it, you should. Take in small quantities if you're not sure about the spiciness. If you like a lot of spice (Ghost pepper +++) then you won't find this hot, but you should be able to appreciate the flavour!

    This sauce has great flavour and some serious heat.