Text 6180, 100 rader
Skriven 2011-01-24 05:09:18 av Dave Drum (1:18/200.0)
Ärende: Gourmet 615
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken In Chile Sauce (Ajo De Gallina)
 Categories: Poultry, Chilies, Dairy, Cheese
      Yield: 8 servings
 
      8    Quail eggs (opt)
      4 sl (1/2") firm white bread;
           - crusts discarded
      1 c  Whole milk
      1 md Onion; chopped
      2 cl Garlic; chopped
  3 1/2 tb Oil; divided
    1/2 ts Turmeric
      4 tb Bottled ajo amarillo or ajo
           - mirasol paste
      2 c  Chicken broth
    1/2 c  Grated Parmigiano-Reggiano
    1/2 c  Walnuts
  5 1/2 lb Small chicken breast halves
           - w/skin and bone
 
  Accompaniment: Peruvian rice and lentils
  
  Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges
  (preferably Key limes)
  
  Comfort food, Peruvian style. The chile sauce's brilliant yellow hue
  comes from a pinch of turmeric, as well as bottled ajo amarillo
  paste, which also lends a fruity heat. It is thickened with bread and
  walnuts (a tasty trick for stretching foods to feed many mouths) and
  blended to a satiny smoothness. Although Peruvian cooks usually shred
  the chicken and add it directly to the sauce, we like the elegance of
  serving the roast chicken breasts on top of the sauce and passing
  extra around in a gravy boat.
  
  Preheat oven to 400oF 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 tablespoons oil with turmeric and 1/4
  teaspoon 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 teaspoon salt and 1/2 teaspoon
  pepper. Heat 1 tablespoon 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 tablespoon 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.
  
  CooksA notes: oQuail eggs can be cooked 1 day ahead; chill until
  cold, then peel and keep chilled, covered. Bring to room temperature
  before serving.
  
  oSauce can be made 1 day ahead and chilled (covered once cool). Reheat
  before serving.
  
  by Lillian Chou
  
  Gourmet | May 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 29 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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