Aji de gallina (june,1997)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chicken |
| ¼ | cup | Oil; half oil half olive |
| ¼ | pounds | Walnuts; ground |
| 2 | teaspoons | Garlic; g |
| 2 | Chili or dedo de moca; sliced | |
| 4 | Bread slices | |
| 1 | can | Evaporated milk |
| 4 | ounces | Parmesan cheese; grated |
| 1 | large | Onion; finely chopped |
| Salt and pepper to taste | ||
| 6 | Potatoes | |
| Olives; hard boiled eggs, optional | ||
| Boiled rice; enough for 8 servings | ||
| 4 | cups | Chicken broth; cooled |
| 1 | tablespoon | Saffron (nacional); or 1 teaspoon |
| Saffron threads | ||
Directions
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