Savor The Holidays And Share What Really Matters With Your Loved Ones Over A Tasty Meal Made With Real Milk
MIAMI: The table is the place where we create moments that matter and where memories are made. This Holiday season don't forget to appreciate the simple things, like delicious real milk to make mealtime better and every dish richer, not to mention nutritious.
Indulge with this aji de gallina dish, made with milk, and enjoy what matters this season with delicious recipes that are passed on from generation to generation.
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Chef Lorena Garcia's Aji de Gallina
Yield: 6 servings
1 cup milk
1 cup evaporated milk
1 ½ lbs. cooked chicken breast, shredded
1 tablespoon vegetable oil
2 slices of white bread, crust removed
¾ cup yellow onion, diced small
6 garlic cloves, minced
2 scallions, thinly sliced
¼ cup almonds, sliced
¼ cup chicken stock
½ cup queso fresco
1 ½ tablespoons aji amarillo paste
1 teaspoon kosher salt
Baby purple potatoes, boiled and quartered
Hard boiled eggs, quartered
In a small bowl, place bread and milk and let sit so the bread can absorb the milk.
In a large skillet, heat vegetable oil over medium heat. Add onions and garlic and saute for 1 minute.
Add scallions and almond slices and saute for 5 minutes until the vegetables are translucent. Remove from the heat and set aside.
In a blender, combine chicken stock, onion-almond mixture, soaked bread, queso fresco, aji amarillo paste and evaporated milk. Blend until smooth. (If over thick, add a splash of chicken stock).
In a large saute pan, add the cooked shredded chicken and sauce and combine until the chicken is well coated with the sauce.
Serve with tostada chips, boiled egg and purple potatoes and finish with a spring of fresh parsley.