Aji de gallina (june,1997)

Yield: 8 Servings

Measure Ingredient
4 pounds Chicken
¼ cup Oil; half oil half olive
¼ pounds Walnuts; ground
2 teaspoons Garlic; g
2 \N Chili or dedo de moca; sliced
4 \N Bread slices
1 can Evaporated milk
4 ounces Parmesan cheese; grated
1 large Onion; finely chopped
\N \N Salt and pepper to taste
6 \N Potatoes
\N \N Olives; hard boiled eggs, optional
\N \N Boiled rice; enough for 8 servings
4 cups Chicken broth; cooled
1 tablespoon Saffron (nacional); or 1 teaspoon
\N \N Saffron threads

1.Boil chicken in broth. 2. Bone and break into bite size pieces. 3. In a saucepan, heat oil and fry onion, garlic, and chili peppers and saffron.

Salt and pepper to taste. Fry until golden. 4. Add bread, soaked in 2 cups chicken broth. Put it all in blender or food processor with the broth.

5.Tranfer back to saucepan and cook slowly for 10 minutes stirring to thicken.; then add chopped nuts, grated cheese, and chicken. 6. Cook until it looks like a thick cream. 7 .Stir in evaporated milk and cook another 5 to 10 minutes. 8.. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice.

Sources::compiled by Brenuil, edited by A.B.C. S.A Lesley P. Burnette llburnet@... >From the Chile-Heads Recipe Collection URL: <<-

> >

NOTES : This is my favorite Peruvian recipe.

Recipe by: Pat Haneman, adapted by Miriam P. Posvolsky Posted to Bakery-Shoppe Digest V1 #252 by Leon & Miriam Posvolsky <miriamp@...> on Sep 19, 1997

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