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

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 mo=E7a --
		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

=20 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=20 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=20 lengthwise, and olives. Serve with boiled rice.

Sources::compiled by Brenuil, edited by A.B.C. S.A Lesley P. Burnette =20 llburnet@lesley.b23b.ingr.com =20 >From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html <<-

> >

=20

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NOTES : This is my favorite Peruvian recipe.=20

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=20 Recipe By : Pat Haneman, adapted by Miriam P. Posvolsky

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