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Pollo Al Ajo Estilo Peruano (Peruvian Garlic

Pollo Al Ajo Estilo Peruano (Peruvian Garlic recipe image
This authentic Peruvian dish features tender chicken simmered in a rich, aromatic sauce made with plenty of garlic, onions, and fiery rocoto chiles. The result is a deeply flavorful main course that balances heat with savory depth, perfect for those who love bold Latin American cuisine. It&# 226;€™s an excellent choice for family dinners or when you want to impress guests with a dish that feels both comforting and exotic. Serve it over rice or with crusty bread to soak up the delicious juices. Simple ingredients come together to create a memorable meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1102.7
Dietary: Gluten-free
Description
This authentic Peruvian dish features tender chicken simmered in a rich, aromatic sauce made with plenty of garlic, onions, and fiery rocoto chiles. The result is a deeply flavorful main course that balances heat with savory depth, perfect for those who love bold Latin American cuisine. It&# 226;€™s an excellent choice for family dinners or when you want to impress guests with a dish that feels both comforting and exotic. Serve it over rice or with crusty bread to soak up the delicious juices. Simple ingredients come together to create a memorable meal.
Ingredients
  • 1/2 cup Vegetable oil
  • 3 ea Onions; chopped
  • 6 cloves Garlic; minced
  • 4 ea Rocoto chiles; seeds & stems
Directions
  1. 1
    Poach the whole chicken in salted water until fully cooked, then remove from pot and shred or chop the meat into bite-sized pieces, reserving some of the poaching liquid as stock.
  2. 2
    Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
  3. 3
    Add the chopped onions and sauté until soft and translucent, about 5-7 minutes.
  4. 4
    Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  5. 5
    Add the cleaned and chopped rocoto chiles (with seeds and stems if desired for extra heat) and sauté for 2 minutes.
  6. 6
    Season with cinnamon, crushed cumin seed, and basil, stirring to combine with the aromatics.
  7. 7
    Pour in enough reserved chicken stock to cover the mixture partially, then add the shredded chicken.
  8. 8
    Simmer the chicken and sauce together for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  9. 9
    Just before serving, stir in the roasted peanuts and freshly grated Parmesan cheese until melted and incorporated.
  10. 10
    Serve hot, garnished with additional herbs if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1102.7kcal
% Daily Value *
Total Fat 81.8g126%
Saturated Fat 10.7g54%
Cholesterol 0.0mg0%
Sodium 37.5mg2%
Total Carbohydrate 76.5g26%
Dietary Fiber 13.0g52%
Sugars 7.2g
Protein 31.4g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rocoto chiles are quite spicy; if you cannot find them, substitute with jalapeños or serrano peppers, adjusting the quantity to your heat preference.

For a vegan version, omit the Parmesan cheese and use vegetable stock instead of chicken stock. You can add nutritional yeast for a cheesy flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock to restore moisture.

The seeds and stems of the rocoto chile contribute significantly to the heat and flavor; remove them if you prefer a milder dish.

This dish pairs well with white rice, potatoes, or crusty bread to soak up the flavorful sauce.

Keywords: peruvian, chicken, garlic, rocoto, spicy, onion, sauce, dinner, latin, savory, cumin, basil, peanuts, parmesan, simmered, aromatic, family, easy, main, flavor, traditional
Read it online: https://www.chefs-mate.com/recipe/pollo-al-ajo-estilo-peruano-peruvian-garlic/