Chicken Chili Recipe

Peruvian gastronomy keeps a whole repertoire of traditional dishes that have become popular in various regions of the world. One of the most appreciated is the ají de gallina, from which a whole series of variants originate, such as the chicken chili that we present in this recipe. Take note of the ingredients and follow the steps to prepare this delicious dish!

Ingredients to make Aji de Pollo:

 1 pinch of salt

 1 chicken breast

 1 unit of Onion (large)

 3 garlic cloves

 7 units of Bread

 4 units of yellow chili peppers

 1 tablespoon of yellow stick

 1 can of milk

 3 units of Egg

How to make Aji de Pollo:

Bring the chicken breast to a boil and when it's done, fray it and place it on a plate. On the other hand, remove the seeds from the peppers and liquefy them with a little chicken broth, reserve it for later.

Once this is done, put the bread to soak in the milk, leave it for a few minutes and when it is well impregnated, crush it. Transfer this puree to a bowl or other container and, apart, chop the onion and sauté it in oil along with the minced garlic. When both ingredients are fried, add the toothpick and the crushed peppers and stir everything. When it's ready, liquify it.

Then, take a pot and add the crushed bread with the milk, a little chicken broth and the previous preparation. Heat it over medium heat until it boils. Then add salt to taste and add the shredded chicken to thicken it.

When ready, serve with a boiled egg on top and, if desired, black olives. It is customary to accompany the chicken chili with white rice.

If you liked the Ají de Pollo recipe, we suggest you enter our Chicken Recipes category. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the Peruvian Sillao Beef  recipe/ Pork Carapulcra recipe/ roasted milk recipe/ condensed milk recipe/ Peruvian bread pudding recipe.

Peruvian ice cream cake recipe

In this recipe we are going to make a delicious Peruvian ice cream cake which is a dessert with a lot of tradition in this country. It is an easy and simple recipe so stay to see the step by step and the ingredients of this Peruvian dessert.

Ingredients to make Peruvian ice cream cake:

For the vanilla sponge cake

 4 units of Eggs

 1 cup of wheat flour (140 grams)

 1 cup of sugar (200 grams)

 1 teaspoon baking powder

 1 Teaspoon vanilla extract

Jelly mousse

 1 envelope of strawberry jelly

 2 cups of Water (480 milliliters)

 1 can of evaporated milk

 Strawberries to decorate

How to make Peruvian ice cream cake:

Our first step in making the ice cream cake recipe is to pre-list the ingredients.

First, we are going to make the vanilla cake. To do this, beat the eggs with the sugar until it dissolves and everything is well mixed.

Ideally, the ingredients should be integrated until foam comes out.

Add the sifted wheat flour, that is, pass it through a sieve, along with the baking powder and the vanilla essence.

Take the vanilla cake dough to the mold where you are going to make the Peruvian cake. You can use a traditional mold or make the iced cake in individual containers. Preheat the oven to 180ºC and bake our sponge cake.

While the sponge cake is being made, we are going to prepare the gelatin, then prepare the ingredients for the mousse.

Mix the gelatin with a cup of hot water and another cup of cold water. In a mold similar to that of the biscuits, add half of the strawberry jelly mixture. Refrigerate until set.

Mix the other half of the strawberry gelatin with the evaporated milk.

Remove the cake from the vanilla molds.

Once the strawberry jelly is firm, add the rest of the strawberry jelly with evaporated milk into the mold. Take it back to the fridge or refrigerator until it sets well.

Cut the vanilla sponge cake and put these pieces in the molds with the gelatin. Finally, bathe everything again with the rest of the strawberry jelly. Return to the fridge until set.

Unmold each of the portions of the Peruvian ice cream cake and decorate with fresh strawberries. This dessert is different from the classic sponge cake or the usual jelly, so you are sure to surprise everyone by presenting this delicious Peruvian dessert. If you want more dessert recipes and have any comments or concerns, write to us.

Enjoy!

If you liked the recipe for Peruvian ice cream cake, we suggest you enter our category of Cake Recipes. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the Chicken stir fry recipe/ Majarisco norteño recipe/ Oat bread recipe/ Olluquito recipe/ Peruvian lemon pie recipe.

Broccoli mini burger with spicy ketchup

These broccoli, onion, cheese and egg mini burgers are a veggie delight to be enjoyed paired with a salad and spicy homemade ketchup.

Ingredients

Main course For approx. 18 pieces

2 broccoli of 300 g each

1 red onion

80 g of cheese, e.g. Cheddar

1 teaspoon of coriander seeds

2 eggs

2 tablespoons of soy sauce

pepper

60 g of breadcrumbs

3 tablespoons of olive oil

herbs or baby leaf salad for garnish

Spicy ketchup

100 g of tomato paste

2 tablespoons of soy sauce

1 teaspoon of coarse ground cayenne pepper

3 tablespoons of maple syrup

2 tablespoons of apple cider vinegar

1 l of water

How to proceed

Preparation:

30 minutes

For the ketchup, mix the tomato paste with soy sauce, cayenne pepper, maple syrup, vinegar, and water.

For the mini burgers, divide the broccoli into rosettes, coarsely grate the onion and cheese and finely chop everything in a cutter. Pour the mixture into a bowl. Pound the coriander seeds in a mortar and mix them with the eggs, soy sauce, pepper and breadcrumbs. Mix well and with the dough form mini burgers of approx. 60 g each. To best shape the mini burgers, use a 6 cm metal ring (pastry rings). Mash the dough well. Brown the burgers in oil on both sides for approx. 10 minutes on low heat. If you like, garnish the mini burgers with herbs or salad leaves and serve them with spicy ketchup sauce. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Herbal twisted bread

Bread twisted with herbs, a crunchy idea to cook on the fire! Roll the dough into a spiral around a wooden stick and cook it on the grill.

Ingredients

Savoury pastry For 4 people

400 g of semi-white flour

2 teaspoons of baking powder

1 sachet of dry yeast

2 teaspoons of salt

2.5 l of water

4 sprigs of herbs, eg. thyme or rosemary

How to proceed

Preparation:

approx. 20 minutes

Leavening:

approx. 30 minutes

Cooking in the oven:

approx. 10 minutes

Total time:

1 h

Preparations at home: Mix the flour, baking powder, dry yeast and salt in a bowl. Form a basin. Pour in the water. Mix everything until you get a smooth and homogeneous dough. Wash the herbs. Remove the needles or leaves from the twigs and add them to the dough. Transfer the dough to a fairly large freshness bag. During transport, the dough rises.

Around the fire: divide the pasta into 4 portions and form long strips approx. 30 cm. Twist the spiral threads around the sticks and press the dough lightly. Cook the coiled bread on the grill for approx. 10 minutes, avoiding direct contact with fire.

Useful tips

1 sachet of dry yeast corresponds to 20 g of fresh yeast. Mix the fresh yeast in the amount of liquid required by the recipe and add it to the dry ingredients. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Cocoa and tahini cake

Cocoa and tahini cake quick and easy. The cocoa powder flirts with the sesame paste and from the mixing of the two mixtures, one light and the other dark, a superlative marbled cake is born. try also this Ginger and lime herbal tea recipe too.

Ingredients

Sweet pastry For approx. 10 pieces

for 1 cake mould of 25 cm

butter and flour for the mould

200 g butter, soft

200 g of sugar

1 pinch of salt

3 eggs

220 g of flour

2 teaspoons of baking powder

ca. 1.5 l of milk

2 tablespoons of cocoa powder

80 g of tahini

powdered sugar for garnish

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Cooking in the oven:

ca. 1 hour

Cooling down

Total time:

2 h 5 min

Heat the oven to 180 ° C. Butter and flour the mould. Froth the butter with the sugar and salt for approx. 5 minutes. Incorporate one egg after another. Mix the flour with the baking powder and add to the dough by spoonfuls. Incorporate the milk. Divide the dough in two. Mix one half with the cocoa powder, the other half with the tahini. Distribute the two doughs in the mould, alternating approx. 3 tablespoons at a time. Bake the cake in the centre of the oven for approx. 1 hour. Run the cooking test. Remove the cake from the oven, let it cool and decorate with icing sugar. You may be interested to read Italian apple cake recipe/ polenta gnocchi with gorgonzola.

Useful tips

Before baking the cake, sprinkle it with sesame seeds.

Test cooking: insert a knitting iron or a wooden toothpick in the centre of the cake. If you take out the clean toothpick without any traces of dough, the cake is cooked.

Red vanilla punch

Rosehip, blackberry and sea buckthorn teas paint this easy-to-make vanilla punch. Soft drink to be enjoyed hot.

Ingredients

Beverage Per cal. 8 l

for 4 heat-resistant glasses of approx. 2.5 dl

40 g of sugar

8 l of water

1 vanilla pod

2 sachets of rosehip tea

2 sachets of blackberry and sea buckthorn herbal tea

How to proceed

Preparation: approx. 15 minutes

Pour the sugar and water into a saucepan. Add the vanilla pod cut lengthwise. Bring to the boil and simmer for approx. 3 minutes. Remove the vanilla pod. Pour the vanilla syrup over the infusion and herbal tea bags and leave to infuse for 3-4 minutes. Filter and serve hot. You may be interested to read healthy yogurt cake recipe/ chestnut cookies recipe.

Wasabi pea cream

The wasabi paste (Wasabi pea cream), of Japanese origin and obtained from a variety of horseradish, gives the pea and coconut cream a fresh and spicy note.

Ingredients

Main course For 4 people

2 floury potatoes

1 onion

2 tablespoons of oil

1.2 l of vegetable broth

500 g of frozen peas

2.5 l of coconut milk

1 - 2 tablespoons of wasabi of approx. 20 g

salt

pink pepper

a few sprigs of mint

How to proceed

Preparation:

ca. 10 minutes

Simmer:

ca. 25 minutes

Total time:

35 min

Cut the potatoes into slices. Chop the onion and let it dry in the oil. Add the potatoes and fry them briefly. Add the broth, put the lid on and simmer for approx. 20 minutes. Set aside a few peas for garnish, add the rest to the broth along with the coconut milk and simmer for 5 minutes. Puree with a hand blender. Flavour with wasabi. Adjust the cream of salt and serve. Garnish with pepper, mint and the reserved peas.