Troble

This is a non-KK cook, however I was asked to post this recipe so figured this was the best spot. Aji de Gallina is a very traditional Peruvian dish that I like to say is simply a "Peruvian Chicken Curry". It also happens to be my wife's favorite dish and she is from Peru so i have taken a keen interest in learning how to cook it well over the 12 years that we have been together. Here is some info on it https://en.wikipedia.org/wiki/Ají_de_gallina I've used a variety of different recipes over the years but when we went to Peru back in 2014 I picked up this book "The Art of Peruvian Cuisine" by Tony Custer and it is really a masterpiece of a book. https://www.amazon.com/Art-Peruvian-Cuisine-Vol/dp/9972920305 Volume I is traditional food, Volume 2 is Peruvian fusion. I've pretty much settled on a recipe that is very similar to the recipe found in the Art of Peruvian Cuisine Vol. 1 I have cooked this dish a lot and I will say that both my mother and law and father in law take to go tupperware's of this dish when they come over and they tell me that I make the best Aji de Gallina in the family (including the family that still lives in Peru) and that they can't find a better version where they live in LA so i'm super confident that if you follow this recipe it will turn out good. it's pretty simple to make. Boil 4-5 chicken breasts in water (sometimes i do 4 sometimes I do 5 however many come in the bulk package I buy) Place whole loaf of white bread in blender along with 1-2 cups of walnuts (today I used a whole package which is closer to 2 cups, no noticeable difference) Use water from boiling chicken to blend with white bread and walnuts Cook one whole red onion in pan for 5 minutes, season generously with oregano & cumin, add garlic (i used one entire head of garlic but I like a lot of garlic, maybe start with 1/2 a head and see how you like it, but i double the garlic amounts on every recipe I encounter) This is the only tricky part......add 2 tablespoons of Aji Amarillo paste. I've done 3 tablespoons and it's a bit too spicy, i like it hot and 2 is the right amount, if you don't like it super hot go with 1 tablespoon, the Aji Amarillo paste is super spicy be careful with that ingredient. Sautee in pan until ready Add mixture from blender stir Add one cup of chicken stock (don't cheap out, get some good stock you will taste the difference) Add one can of Evaportated milk Pound out chicken breasts until they are stringy, add each breast in one at a time and stir continuously this is where the secret trick comes in. I like to take a Aji Amarillo (canned is all i have) and slice it up and add it to the sauce. I really think this gives it a nice depth of flavor without it being too spicy. i only use 1, I've used 2 before and they are too spicy so be careful but if you can source canned Aji Amarillo get them they are fantastic ingredients. I am trying to grow them at my house this year as I think that's the only different between my food and Peru right now if that I don't have access to fresh Aji Amarillo. Make sure you deseed the Aji Amarillo as the seeds are super super spicy Once thoroughly mixed add parmesean cheese. Mix. I also like to add a bit of salt here at the end when I am done and then I let it simmer for 15-30 minutes. Serve with White Rice. Traditionally it's served with a hard boiled egg, but I never do that. We just at it with rice and I make it look pretty for the picture then we mix it all up. The dish will be even better the next day as the flavors settle overnight so I typically make this size of a batch and we eat it for 2-3 days. @jonj @tony b @MacKenzie @tekobo @Tyrus @Basher - you should have a bottle of Aji Amarillo paste in the package I sent you so this is in your wheeelhouse should you desire. It's a simple, easy but super tasty dish. I hope you enjoy it.

@tony b looking good! Super easy cooking. Can’t wait to see your al pastor!

@tekoboi had to slightly bend the handles on my lower grate to make my double drip pan fit. Dennis sent me this video. It was super easy to adjust IMG_6811.MP4

@BOCanother great idea. Thanks for that tip

@tony b I’ve long ago publicly professed to be a disciple of the @tony b lessons

@tekobo it occurred to ma last night that you were probably putting the pan on that lid thingy. I never knew the Piro pose of that big I guess it’s for the heat deflectors which we don’t use bud if would be perfect for this application. My only gripe about my 32 is I can’t have the double drip pan on the lower grate abs using the rotisserie like I see @Basherdoing on his 23. This would solve that. Please keep me posted on the cleanup as I’m very keen to try @tony bi soaked my stuff overnight last night in PBW abnd they are nice and shiny this morning

@tekobo you put the drip pan straight on top of the coals?

@tekobo that is your 42?

@tekoboi think you are right as I also picked up that Indian BBQ book, however I am gearing up to have my best buddies over on Cinco de Mayo for a vaccination party/taco extravaganza Note for future....when your 5 year old insists on helping you in the kitchen and you’re making “hellfire fury sauce” do not give in no matter what. She didn’t touch anything save for peeling my garlic, but somehow the habanero got in her eye and made the next hour of my life not so fun.....

When I was first researching the KK I stumbled across this video and I remember it being a defining moment in my decision to purchase a KK or not. I distinctly remember telling myself “I want to cook global cuisine....I think I should get the KK” after I watched this video fast forward 18 months, I’ve never attempted this recipe but @Syzygiesrecentky posted it and it spurred my memory bank so I present boneless leg of lamb Tandoor style on the rotisserie served with Indian basmati rice

Hopefully you picked a lot of beers to take home!

@tekoboi have purposefully resisted this thread until now because I did not want another rabbit hole of gadgets that I “had to have”. Finally read the entire thread. WOW! Thank you for all the info. I’ve never even ordered a dry aged steak before so I will likely pick one up at my butcher to taste the difference but once again you have taken things to the next level. Well done!

Welcome @C6Bill let us know what kind of questions you have or we can help!

Cheese, pepperoni & veggie

Prior to stacking. Consume 2 strong beers. Once you have a good buzz start stacking meat. Do so in an alternating fashion. One east/west then north/south, east/west, north/south etc after finishing stacking consume another beer and one other note. You can try this dish with pork shoulder as it’s traditionally served in Mexico, but the sauce will work with any meat. I’ve posted detailed instructions and this video over in the “Pork” section on the board Here’s the video guide

@alimac23 well done! Looks perfect. What temp and how long did you cook that for?

Looking forward to seeing the finished product @BOC I’m sure you’ll nail it! @tony b 👍 @jeffshoaf great looking turkey

@Basherthat makes sense why you are confused then. So no chipotle’s and no guarijillos? I believe I put 3 bags of each in there for you. Those are key ingredients. Sorry mate. See if you can find “adobo” sauce pre-made. They sell it in all the stores here it’s likely available in AU as a canned sauce if you can’t find the dried peppers

It’s illegal to release them outside their immediate habitat in CA so they get put to sleep if they get caught rather than get moved and released....apparently that’s more humane in the eyes of CA Environmentalists

@Buzilo nicely done. Looks delicious

I got someone out here Monday morning and we set traps but the bugger hasn’t showed up. I’m pretty sure when I encountered it it was pretty pregnant so my theory is it gave birth this week and will return shortly....

There should be two packs of dried chiptole in your package as well as Guarillo peppers I put everything you need into that package for this dish. You don’t need to purchase anything but the meat

The queen of world cuisine has spoken. Thank you at @tekobo for clarifying and making it simple

@Basher just follow the recipe in the video. He dies it pretty much exactly how I learned to do it in Mexico. You’re referring to it an Annatto I call it Achioete paste, that’s the more common parry. The achioete paste is the key ingredient to making this dish. Without if you can’t do it. It gives the dish the deep red color and distinct flavor. If you look at @Tyrus first pic that’s what you want. A tray of deep red color. The achioete paste brings that. You have to heat it to break it down which is why you do the adobo sauce first with the guarillo and chipotle peppers then add the paste to reduce. If you don’t add the paste you can’t cook this dish first you make the adobo sauce by sautée the guarillo and chipotle peppers. Then you add the achioete paste to that sauce to create the “adobada or al pastor” marinade. It’s a two step process but literally when I cook this dish. I watch that video and I pause it. not sure about star anise or the other directions you’re going but just watch the video follow what he dies abs you’ll be good. Marinating for more than 24 hours is a good idea get some pineapple to serve with tacos, I like to make the cilantro crema sauce to go with it. Chopped red onions, chopped cilantro for garnish

I also subscribe to this method.