Title: Peruvian Chicken (Aji De Gallina)
Categories: Poultry Peruvian
Yield: 8 Servings

4	lb	Chicken
1/2	c	Oil
1/2	lb	Nuts -- such as walnuts
		Chop
2	ts	Garlic -- ground
6		Chili -- liquidized
4		Bread slices
1	cn	Evaporated milk -- large
		Can
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
		Servings

Boil chicken in salted water. Bone and break into bite size pieces. In a saucepan, heat oil and fry onion, garlic, and chili peppers. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese, and chopped chicken. 2 or 3 minutes before serving, add evaporated milk. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice.

Lesley P. Burnette llburnet@lesley.b23b.ingr.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : "Peruvian Dishes", compiled by Brenuil, edited by A.B.C. S.A

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