Aji De Gallina (Piquant Creamed Chicken- Peru Recipe
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Ingredients : Aji De Gallina (Piquant Creamed Chicken- Peru Recipe
1 Carrot, peeled and sliced
2 Onions, one sliced, one minced
4 lb Chicken, quartered
1/2 Loaf white bread, crust removed
1 12 oz can evaporated milk
8 Fresh aji chiles, seeds and stems removed, pureed in a blender
8 Or substitute yellow wax hot or red jalapenos
2 centiliters Garlic, minced
1/4 cup Cooking oil
3 cups Chicken broth, (from reserved chicken broth)
1 cup Grated Parmesan cheese
1/4 cup Chopped walnuts
6 To 8 potatoes, boiled in their jackets until tender, peeled and sliced
3 Hard-boiled eggs
Freshly ground black pepper
Bring 1 quart of salted water to a boil in a large pot, then add the
carrot, sliced onion, and chicken. When the chicken is poached (about 45
minutes), remove it from the water, cool, and shred it into small strips.
Strain the broth and reserve the carrot and onion and 3 cups of the broth.
Break the bread into pieces and soak them in the milk. In a large pot,
saute the minced onion, pureed chiles, and garlic in the oil for a few
minutes, then add the reserved carrot and onion. Add pepper to taste.
Stir over medium heat for about 20 minutes until thick. Place the
potatoes on serving plates and pour the chicken sauce over them. Garnish
with the hard-boiled egg halves.
Authors' heat scale: Hot.
Recipe from Mary Dempsey in _Hot and Spicy Latin Dishes_ from Chili Pepper
Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing,
1995 ISBN 1-55958-484-X Typos by Jeff Pruett
Converted by MC_Buster.
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