MI AJI DE GALLINA
1. Heat both oils to medium in a heavy 1–2 qt. sauce pan. Saute garlic and onion until translucent.2. Add Ajis, salt, pepper and sauté for 5 minutes. 3. Add lime juice, vinegar, milk and stir in the cheese4. Using a immersion hand blender, pulse a few times to partially blend sauce to a coarse texture. It is best to leave nice bits of Aji for tasty burst of flavor when served.5. Stir in chicken and cilantro; turn heat to low; cover and simmer for about 10 minutes.Serve over rice or with potatoes and garnish with egg and olives along with a side of Salsa Criolla.
Salsa Criolla (Peruvian Red Onion Salsa)
1. Soak the red onion in a bowl of cold water for 10 minutes. Drain well and pat dry with paper towels.2. Combine all ingredients and chill for serving. 2016 by Larry Noggle www.peppahead.com