Ají de Fideos with Chicken and Vegetables

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 ají amarillo peppers, seeded and finely chopped 2 ají amarillo peppers, seeded and finely chopped
• 500g (1.1 lb) chicken breast, cut into bite-sized pieces 500g (1.1 lb) chicken breast, cut into bite-sized pieces
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup frozen peas 1 cup frozen peas
• 4 cups chicken broth 4 cups chicken broth
• 200g (7 oz) spaghetti or fettuccine noodles 200g (7 oz) spaghetti or fettuccine noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and ají amarillo peppers. Sauté until the onions are translucent and the peppers are fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Sprinkle the ground cumin and dried oregano over the chicken and stir well to coat.
4. 4.
   Add the sliced bell pepper, julienned carrot, and frozen peas to the pot. Stir and cook for a few minutes until the vegetables start to soften.
5. 5.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
6. 6.
   Meanwhile, cook the spaghetti or fettuccine noodles according to the package instructions until al dente. Drain and set aside.
7. 7.
   Once the chicken and vegetables are cooked through and tender, season the broth with salt and pepper to taste.
8. 8.
   To serve, divide the cooked noodles among serving bowls and ladle the hot ají de fideos over the noodles. Garnish with fresh cilantro.

Treat your ingredients with care...

• Ají amarillo peppers — Wear gloves when handling the peppers as they can be quite spicy. Adjust the amount of peppers according to your desired level of heat.
• Chicken breast — For a quicker preparation, you can use pre-cooked rotisserie chicken and add it to the dish towards the end of cooking.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice before serving.
• If you prefer a thicker broth, you can dissolve a tablespoon of cornstarch in water and add it to the simmering broth.
• Customize the vegetable selection based on your preferences and seasonal availability.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.

Serving advice

Serve the Ají de fideos hot, garnished with fresh cilantro. It pairs well with a side of crusty bread or Peruvian cornbread.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the dish just before serving. The vibrant colors of the vegetables and the aromatic cilantro will make the dish visually appealing.