Aji De Gallina (June,1997)

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Title: Aji De Gallina (June,1997)
Yield: 8 Servings
Categories: Poultry, Peru


4 lb Chicken
1/4 c Oil; half oil half olive
1/4 lb Walnuts; ground
2 ts Garlic; g
2 Chili or dedo de moca;
4 Bread slices
1 cn Evaporated milk
4 oz Parmesan cheese; grated
1 lg Onion; finely chopped
Salt and pepper to taste
6 Potatoes
Olives; hard boiled eggs,
Boiled rice; enough for 8
4 c Chicken broth; cooled
1 tb Saffron (nacional); or 1
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@lesley.b23b.ingr.com >From the Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html >

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
on Sep 19, 1997