peruvian chicken (aji de gallina)

Categories
Main dish
So. america
Poultry
Rice
Yield
1 batch
MeasureIngredient
4 pounds Chicken
½ cup Oil
½ pounds Nuts; chopped such as walnuts
2 teaspoons Ground garlic
Chiles; liquidized
Potatoes
  Olives
  Hard boiled eggs
4 slices Bread
1 large Can evaporated milk
4 ounces Grated Parmesan
1 large Onion; finely chopped
  Salt and pepper to taste
  Boiled rice to serve 8

GARNISHES

Boil chicken in salted water. Bone and break into bite size pieces.

In a saucepan, heat oil and fry onion, garlic and chiles. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese and chopped chicken. Two or 3 minutes before serving, add evaporated milk.

Decorate with halved potatoes, eggs quartered lengthwise, and olives.

Serve with boiled rice.

Yield: 8 servings.

From "Chile Pepper" magazine. Posted by Garry Howard - Cambridge, MA ~ garhow@... in Chile-Heads List. Formatted by Cathy Harned. From: Cathy Harned Date: 09-24-94

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