Simple Sous Vide Peruvian Aji de gallina (Chicken in creamy pepper sauce) - Explorers Kitchen

Name: Simple Sous Vide Peruvian Aji de gallina (Chicken in creamy pepper sauce) - Explorers Kitchen
Ingredients: For the chicken:; 2 bone-in chicken breasts; 2 bay leaves; 5 sprigs of tarragon; 1 Lemon, sliced into wheels; ½ tsp Salt; Pepper; For the Sauce:; 3 pieces of bread torn into small pieces (preferable French bread) or 6 saltine crackers, roughly crushed; 3 small onions, minced; 6 cloves garlic, pressed; 3 Tablespoons aji amarillo paste (or two whole peppers if fresh peppers available); 1 12 oz (355ml) can Evaporated milk; 1-2 lb (450-900g) boiled fingerling potatoes (Yukon Gold is my favorite); 1 6 oz (170g) can of black olives; 3 hard cooked eggs, peeled and quartered; Salt; Cumin; Olive oil

explorers.kitchen

Aji de gallina is a simple Peruvian shredded chicken in a creamy, mild yellow pepper sauce. Rich and comforting, it's the perfect dish for a cool night.

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Ingredients

For the chicken:
2 bone-in chicken breasts
2 bay leaves
5 sprigs of tarragon
1 Lemon, sliced into wheels
½ tsp Salt
Pepper
For the Sauce:
3 pieces of bread torn into small pieces (preferable French bread) or 6 saltine crackers, roughly crushed
3 small onions, minced
6 cloves garlic, pressed
3 Tablespoons aji amarillo paste (or two whole peppers if fresh peppers available)
1 12 oz (355ml) can Evaporated milk
1-2 lb (450-900g) boiled fingerling potatoes (Yukon Gold is my favorite)
1 6 oz (170g) can of black olives
3 hard cooked eggs, peeled and quartered
Salt
Cumin
Olive oil