Ají de Gallina

[labradors]

Another packaged mix they had at the new Supermarket was Ají de Gallina - a Peruvian chicken stew. In addition to that, the actually had the jar of ají amarillo paste used to make the dish from scratch.



Not knowing, at all, how it should taste, I tried the packaged mix first. It was delicious, so I know I'd have to get the paste and make the dish from scratch.

Apart from not getting the sauce as thick as I would have liked (due to ambiguities among the various Peruvian recipes I consulted for making the translation), this was a wonderful dish that, along with the Carapulcra I mentioned earlier, makes me want to move to Peru.

WOW! Even though the packaged mix was outstanding, this (as one would expect from something from scratch) was on another level. In fact, since this was SO good and since the ají amarillo is even scrumptious as a condiment, I've bought four more jars of the stuff (around here, you never know when something you may like may disappear forever).

Here's my photo from tonight's dinner:



I have posted the recipe on GroupRecipes.

[cjs]

Off to check this out!!!

[Harborwitch]

That looks and sounds really good Labs. I'll have to look for the sauce here. I'll check Amazon too.

[cjs]

It really looks tasty, Labs.

[losblanos1]

That looks great Rob. I just recently made a recipe with Aji Amarillo and it was so delicious. In fact, it's now for dinner on Friday. Thanks for the reminder Rob. Sharon, I bought the Aji through Amazon. Goya brand.

Grilled flank steak with yellow sauce, Cuisine at Home issue #87.

[cjs]

Crap - why aren't you a little closer to share?

[labradors]

Great stuff, isn't it, Blane? Could you please post that flank-steak recipe? Sounds yummy.

[losblanos1]

Post deleted by losblanos1

[losblanos1]

Here you go Rob. The side is Peruvian mashed potatoes if you want the recipe.

Grilled Flank Steak
with yellow chile sauce

Makes 4 servings (2/3 cup sauce)
Total time: 45 minutes + marinating

FOR THE CHILE MIXTURE, SIMMER:
6 Tbsp. olive oil
4 Tbsp. aji amarillo chile
powder. <===================== I used paste.
1 Tbsp. minced garlic

FOR THE MARINADE, WHISK:
1/4 cup fresh lime juice
1 tsp. kosher salt
1 flank steak (about 11/2 lb.)

FOR THE SAUCE, PURÉE:
1/2 cup packed fresh parsley
1/2 cup packed fresh mint <==== I omitted
1/4 cup water
2 Tbsp. fresh lime juice
1 Tbsp. peanut butter
11/2 tsp. honey
1/2 tsp. kosher salt

For the chile mixture, simmer oil,
aji powder, and garlic in a small
saucepan over medium heat, about
1 minute; set aside.

For the marinade, whisk together
1/4 cup lime juice, 1 tsp. salt, and
1/4 cup chile mixture. Using the
tip of a knife, score the steak in a
diamond pattern against the grain
on both sides, then pour marinade
over steak in a resealable plastic
bag. Marinate steak 30 minutes
in the refrigerator and 30 minutes
more at room temperature.

Preheat grill to high. Brush grill
grate with oil.

Grill steak, covered, about
6 minutes per side for medium rare.
Transfer steak to a plate, tent
with foil, and rest for 5 minutes.

For the sauce, purée parsley, mint,
water, 2 Tbsp. lime juice, peanut
butter, honey, 1/2 tsp. salt, and
remaining chile mixture.

Thinly slice steak against the grain
and serve with Peruvian Mashed
Potatoes and yellow chile sauce.
Per serving: 551 cal; 41g total fat (11g sat);
89mg chol; 865mg sodium; 11g carb; 1g fiber

[labradors]

Thank you! Sounds great. If you don't mind, I would like the potato recipe, as well.