My wife and I went to a Peruvian Restaurant at a local open air market a few weeks ago, and we picked Aji de Gallina, which was a shredded chicken in a creamy pepper sauce. It was amazing, and we remembered that we had some Aji Amarillo (yellow chili powder) that my Aunts gave me for my birthday…so we decided to give it a try. But, since it’s us, we also decided to blend Peruvian and Canadian food to make a Poutine!
As we built the chicken component, we relied on the method (and some ingredients) that we use to make Paprikash. By braising the chicken in spiced water, we were able to shred it while preserving the water to make a creamy sauce to later coat the shredded chicken and serve over fries. Of course, then came the challenge of finding a culturally appropriate cheese that doesn’t melt…but luckily, we found that in Queso Fresco. When all was said and done, we had a really funky and delicious meal!
Time: 60 Minutes
Ingredients:
- Chicken Breast (2 makes 4 servings)
- Onion
- Aji Amarillo Pepper Powder (although you can use cayenne and turmeric in a pinch)
- A few tablespoons of Sour Cream
- A tablespoon or two of All Purpose Flour
- Warm Water
- French Fries
- Queso Fresco
- Optional for added colour: Turmeric
Method:
- Dice your onion, and add it to a large pan.
- Place your chicken breasts in your pan, and sprinkle a generous amount of your Aji Amarillo powder atop.
- Add water to your pan so your chicken is nearly covered. Then, place a lid atop the pan, and cook over low heat for 45 minutes.
- As your chicken cooks, prep and cook your fries. We used frozen store-bought for ease.
- When your chicken is ready, remove from your water, and place in a large bowl. Turn the heat off under your pan. Then, use two forks to shred the meat.
- Add your sour cream to your braising water, and whisk to combine. Turn the heat back on to low as you do this. Add your optional turmeric at this point if you want to really build a vibrant, yellow dish.
- Shake your flour and water together in a container with a tight fitting lid, and pour it into your pan to thicken your sauce.
- Add your shredded chicken back in, and stir to combine and coat.
- Dice or crumble your Queso Fresco.
- When your fries are ready, arrange them on your plate. Then, place a few cubes or crumbles of your cheese atop.
- Scoop your saucy chicken over your fries, and then add more queso fresco cubes or crumbles.
- Devour, and enjoy!
