Occasionally I teach technique classes at Williams-Sonoma - here are some of the best recipes from the past 2 classes.
Latin Cooking - Shredded Chicken in Pepper Sauce
Aji de Gallina
1 chicken, 4-6 lb; or 4 bone-in, skin on chicken breast halves, 2 lb total
8 cups chicken stock or low-sodium broth
1 tbsp unsalted butter
1 tbsp olive oil
1 lg red onion, thinly sliced
1 garlic clove, minced
2 tsp aji amarillo paste**
1/4 cup aji panca paste**
1 (10oz) can evaporated milk
1 cup shredded queso blanco or farmer's cheese
8 saltine crackers
1/4 tsp salt
1/2 cup ground walnuts
Place the chicken in a soup pot, pour in the stock, bring to a boil over high heat. Reduce the heat to med-lo and simmer, partially covered, until chicken is tender and opaque throughout, about 45 minutes. Transfer to a platter and let cool. Reserve 1 cup of the cooking liquid. Discard the skin and bones of the chicken, shred and set aside.
In a saucepan over med-lo, melt the butter with the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and aji pastes** and cook until fragrant, about 1 min.
Meanwhile in a blender or food processor, combine reserved cooking liquid with evaporated milk, cheese, crackers, and salt. Process until smooth. Transfer to pan with onions and cook until slightly thickened, about 10 min. Add the chicken and ground walnuts and cook 2-3 min more. Serve with cooked rice and walnut halves.
**aji pastes are Peruvian chili pastes that we sell at WS. The amounts called for do not make the dish spicy AT ALL. If you prefer a spicier dish, add more aji amarillo.
I would like to try this recipe with a shredded rotisserie chicken (using a cup of stock for the "cooking liquid") to cut down on prep time. I would also like to serve it with a soft boiled egg, as is traditional, and maybe double the sauce recipe.
Indian Cooking - Kheer (Rice Pudding)
4 cups milk
4 cups light cream
1/2 cup basmati rice, thoroughly rinsed
3/4 cup light brown sugar
4 cardamom pods, seeds removed and crushed; or 2/3 tsp ground
1/2 tsp saffron threads, crushed
1/2 cup raisins
1/4 cup sliced almonds
In a large pan, bring milk and cream to boil, stirring frequently. Add the rice, reduce to med-lo and cook until reduced to the consistency of custard and the rice is soft and creamy, about 50 min. Add the brown sugar and stir well. Add the cardamom, saffron, raisins, and almonds. Let cool, then cover and refrigerate until chilled.
**This pudding has such a wonderful, delicate flavor. I would love to add a splash of rose water.