|1 large||Frying chicken (about 3 1/2|
|1||Leek, trimmed, washed and|
|1 medium||Onion, peeled and chopped|
|1 medium||Carrot, peeled and chopped|
|2 teaspoons||Coarse salt|
|2 cups||Soft bread crumbs|
|½ cup||Olive oil|
|2||Onions, finely chopped|
|2||Cloves garlic, minced|
|1 teaspoon||Ground cumin|
|1 tablespoon||Yellow Aji, Amarillo or|
|⅓ cup||Finely chopped or ground|
|1 cup||Grated Parmesan cheese|
|2 pounds||Small potatoes, boiled,|
|Peeled and halved|
|4||Hard-boiled eggs, halved|
|Chopped parsley for garnish|
Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces. Meanwhile, strain broth and reserve 4 cups.
Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and sautJ until soft and golden, about 10 minutes. Add the garlic and cumin and sautJ for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onionbread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH6359
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