Guillermo Cooks Aji de Gallina
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Hola primo, felicitaciones por tos videos! Abrazos de Boston!
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i just ordered this from my fave take-out place, but now i know how easy to make it, i will make a whole pot and eat it ALL WEEK!!! thanks Chef Guillermo!
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where did u get the yellow peppers??? I live in Illinois, USA
2 years ago 2
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te felicito llevaste a cabo una buena demo sobre este plato aunque quizas hubiera sido bueno explicaras la guarnicion aromatica de la pechuga de gallina y bueno la presentacion del plato quizas algo mas estilizada menos comida mas encanto. Igual estuvo bueno felicitaciones
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well done, but you DON'T use green olives!!!! ... though i i understand, there aren't good olives in usa... don't taste anything like the ones in peru
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CHURRO!!
Y que bien se ve tu ají de galina
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No hay nada mas sexy que un hombre que cocina!!!! Papacito!!!!
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slam this tight lil ass =]?
lol this video kind of made me horny b5
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ki wuinaa in inglish! facil ke la agan in japanese too!! good kuality! chevere loko!!
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Holas! toy feliz con tus recetas, estoy en perú pero les voy a pasar el link a unas amigas que están en USA y otros países para que tengan como alternativa tus recetas. Realmente Master Chef
wiccarelia 3 years ago
thats not fair , I know you!!!
latege 3 years ago
Hey G, great video. I am going to try it with my boy this weekend. But I guess we will skip the Sierra Nevada. Thanx!!! Y buen provecho.
recontramalo 4 years ago
No problem, You can use a Miller lite instead!
latege 3 years ago
I saw this video yesterday and I prepared TODAY. It was a real treat. The only thing you didn't explain was how much celery to use in the stock and in the blender...One thing I changed was that after I cooked the onions in oil and garlic I transferred it all into the blender (my kids are a bit fussy with onions) and it turned out great. I used to make this dish but this one was simpler and tasted just as good. Thanks for the recipe..please give us your recipe for tallarin verde. Saludos desde CA
11Ashlyn 3 years ago
Thanks! I am glad you liked it. I will keep Tallarines verdes in mind, I do like them a lot!
latege 3 years ago