秘魯辣雞伴薯仔沙津 Aji de Gallina

Aji de Gallina















25 g shelled walnuts

1–2 red chillies, halved and deseeded, plus extra, thinly sliced, to serve (optional)

750 g new potatoes

olive oil

1 large handful of black olives, destoned and torn

a few sprigs of fresh mint, leaves picked

3 free-range chicken thighs, skin on, deboned

1 onion, finely chopped

2 cloves of garlic, finely chopped

125 g breadcrumbs

300 ml milk

25 g Parmesan, finely grated

½ a lemon, to serve (optional)

做法 METHOD (分量 Serve: 4)

  1. 核桃用杵和研缽磨成粉。

With a pestle and mortar, grind the walnuts until fine.

  1. 辣椒和100毫升水用食物攪拌機攪至膏狀。

Pop the chillies into a blender with 100ml of water and blitz to a purée.

  1. 馬鈴薯用一大鍋鹽水煮15分鐘至熟透,用濾器瀝乾後放入另一個鍋子,待數分鐘後淋上橄欖油和調味。

In a large pan of salted water, boil the potatoes for about 15 minutes until cooked through. Dry in a colander for a few minutes, then return to the pan, dress with olive oil and season.

  1. 鍋中用中火加熱一大把橄欖油,放入橄欖和薄荷炒至微脆,然後放入馬鈴薯的鍋子內。

Put a glug of olive oil in a small frying pan over a medium heat. Fry the olives and mint until lightly crispy. Add to the potatoes.

  1. 雞腿放入兩塊牛油紙中間,用檊面棍或重的鑊搗至扁身,厚度均勻,調味後淋上橄欖油,放入雪櫃備用。

Place the chicken between 2 sheets of greaseproof paper and bash with a rolling pin or a heavy pan until flattened and an even thickness. Season well, drizzle with olive oil and place in the fridge until needed.

  1. 細火加熱不沾鍋,加入一把油炒洋葱和大蒜約20分鐘,直到軟身和變黏,拌入辣椒膏後煮數分鐘,然後加入麵包糠。

In a non-stick pan over a low heat, gently fry the onion and garlic in a good glug of oil for 20 minutes, or until soft and sticky. Stir in the blitzed chilli and cook for a few more minutes before adding the breadcrumbs.

  1. 鍋中拌入奶後煮約4分鐘,醬汁變稠後按需要加水。拌入核桃粉和巴馬臣芝士後小火煮7分鐘,調味後保溫備用。

Stir in the milk and cook for about 4 minutes, until the sauce thickens, adding a splash of water, if needed. Stir in the ground walnuts and Parmesan, simmer for a further 7 minutes, then season and keep warm while you cook the chicken.

  1. 煎鍋加熱後加入雞腿,雞皮向下,煮約4分鐘直到皮金黃色,翻面後續煮3至4分鐘至熟透。

Heat a griddle pan until screaming hot and add the chicken, skin-side down. Cook for around 4 minutes until the skin is lovely and golden, then turn and cook on the other side for 3–4 minutes until cooked through.

  1. 雞腿淋上煮好的醬汁後上菜,馬鈴薯沙津拌碟,按喜好加上檸檬汁和辣椒碎。

Serve the chicken on the sauce with the potato salad on the side. Add a squeeze of lemon and some extra sliced chilli, if you like.

營養成分(1人分), Nutritional information (per serving)

卡路里 Calories 581大卡/kcal 29%
碳水化合物 Carbs 34.5克/g 13%
脂肪 Fat 51 49%
蛋白質Protein 29.4克/g 65%

*以成人日均攝取量計算, Of an adult’s reference intake

食材資訊 Ingredients information: 橄欖油 OLIVE OIL


Olive oil is a healthy oil with an attractive flavor. It mainly benefits you in two ways. The first thing is its good percentage distribution of fatty acids, while the second is its polyphenols. In terms of fatty acids, olive oil contains less saturated fatty acid, monounsaturated fatty acid occupies about 50-80%, while polyunsaturated occupies the rest. Saturated fatty acid will increase HDL, thus increasing the risk of arterial embolism. Contrarily, monounsaturated fatty acid can decrease LDL and increase HDL, while polyunsaturated fatty acid will decrease both LDL and HDL, as well as having a higher chance of oxidization. In terms of polyphenols, virgin olive oil contains anti-oxidizing nutrients such as oleuropein, which may prevent cellular aging. It should be aware that except virgin olive oil, other olive oil available in the market are usually refined or mixed olive oil, which have lower nutritional value. Lastly, regarding to cooking, the smoke point of olive oil is usually higher than 190°C, which means it is suitable for normal stir-fry and low-temperature deep-fry.




United States Department of Agriculture

Special Thanks to Freeman Law for the Chinese Translation