De Gallina (June,1997)|
Aji De Gallina (June,1997)
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
Olives; hard boiled eggs,
Boiled rice; enough for 8
4 c Chicken broth; cooled
1 tb Saffron (nacional); or 1
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
email@example.com >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
on Sep 19, 1997