WSVN — How does chicken stew with Peruvian attitude sound for dinner? That's what's cooking, as we grab a Bite With Belkys.
The Chef: Javier Rondon
The Restaurant: J28 Sandwich Bar in Hollywood
The Dish: Aji de Gallina Bread Bowl
4 round bread rolls (your favorite — crusty outside, soft inside)
16 oz. chicken breast, shredded
5 oz. chopped red onions
3 garlic cloves, minced
4 tsp. vegetable oil
1 tsp. Aji Panca paste
1/2 cup Aji Amarillo paste
3/4 cup Evaporated milk
2 cups chicken stock
3 oz. bread cubes (any kind)
1 tsp. salt
1 tsp. sugar
Rocoto sauce to taste
Method of Preparation:
– Put vegetable oil in a hot pot and add Ahi Panca– a red chili paste, which you can get at just about any store. When it bubbles, add red onions and mix well.
– When the onions are soft, add minced garlic, Aji Amarillo paste, made with yellow peppers, and chicken stock. Stir and blend, then add bread cubes soaked in more chicken stock. Mix again.
– When it starts to bubble, add salt, sugar and evaporated milk, which give the dish a creamy texture.
– Finally, add cooked, shredded chicken breast and blend it all in. Turn the heat to low. Cook a few more minutes, and it's ready.
To plate, Chef Javier cuts off the top of the bread — hollows out the middle and ladles in the stew. He tops it with spicy Rocoto sauce, which you can get in the ethnic food aisle at your grocery store, and serves it with a side of Canchita– Peruvian crispy corn.
Serving suggestion: Chicha– a non-alcoholic drink made from purple corn.
J28 Sandwich Bar
1854 N. Young Circle
Hollywood, FL 33020
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If you click online extra – we'll show you an easy way to de-seed hot peppers.