Savor The Holidays And Share What Really Matters With Your Loved Ones Over A Tasty Meal Made With Real Milk
Delight your family with Chef Lorena García's Ají de Gallina, a dish that celebrates our flavors and traditions sure to be a hit this season
MIAMI, Dec. 3, 2018 /PRNewswire/ -- The table is the place where we create moments that matter and where memories are made. This Holiday season don't forget to appreciate the simple things, like delicious real milk to make mealtime better and every dish richer, not to mention nutritious.
From cooking together to warming up after a chilly day, it is the season for gathering and sharing time with family and friends who become family. Cow's milk is in our soups, sauces, winter drinks and of course, desserts. An ally in taste and nutrition, whether you serve it in a glass or include it in your favorite recipe, you can count on its 9 essential nutrients like protein, calcium, vitamin D and potassium.
Indulge with this ají de gallina dish, made with milk, and enjoy what matters this season with delicious recipes that are passed on from generation to generation.
Visit Fuertesconleche.com for recipe inspiration and much more.
Chef Lorena Garcia's Ají de Gallina
Yield: 6 servings
Ingredients
1 cup milk
1 cup evaporated milk
1 ½ lbs. cooked chicken breast, shredded
1 tablespoon vegetable oil
2 slices of white bread, crust removed
¾ cup yellow onion, diced small
6 garlic cloves, minced
2 scallions, thinly sliced
¼ cup almonds, sliced
¼ cup chicken stock
½ cup queso fresco
1 ½ tablespoons ají amarillo paste
1 teaspoon kosher salt
For serving:
Baby purple potatoes, boiled and quartered
Hard boiled eggs, quartered
Tostada chips
Preparation
- In a small bowl, place bread and milk and let sit so the bread can absorb the milk.
- In a large skillet, heat vegetable oil over medium heat. Add onions and garlic and saute for 1 minute.
- Add scallions and almond slices and saute for 5 minutes until the vegetables are translucent. Remove from the heat and set aside.
- In a blender, combine chicken stock, onion-almond mixture, soaked bread, queso fresco, ají amarillo paste and evaporated milk. Blend until smooth. (If over thick, add a splash of chicken stock).
- In a large saute pan, add the cooked shredded chicken and sauce and combine until the chicken is well coated with the sauce.
- Serve with tostada chips, boiled egg and purple potatoes and finish with a spring of fresh parsley.
About the milk life campaign
The Milk Processor Education Program (MilkPEP), Washington, D.C., is funded by the nation's milk companies, who are committed to increasing fluid milk consumption. The MilkPEP Board runs the milk life campaign, a multi-faceted campaign designed to educate consumers about the powerful nutritional benefits of milk – with 9 essential nutrients, including high-quality protein, in each 8-ounce glass. For more information, go to Fuertesconleche.com. Lowe Campbell Ewald is creative agency for the milk life campaign – from America's milk companies. sociedAD is the agency for the milk life Lo Que Nos Hace Fuertes campaign.
SOURCE milk life Lo Que Nos Hace Fuertes
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