Aji De Gallina (June,1997)

Title:
Aji De Gallina (June,1997)

Yield:
8 Servings

Categories:
Poultry,
Peru




Ingredients:





     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;


          -sliced


     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,


          -optional


          Boiled rice; enough for 8


          -servings


     4 c  Chicken broth; cooled


     1 tb Saffron (nacional); or 1


          -teaspoon


          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