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

4lbChicken
1/4cOil -- half oil half olive
1/4lbWalnuts -- ground
2tsGarlic -- g
2 Chili or dedo de mo=E7a --
  Sliced
4 Bread slices
1cnEvaporated milk
4ozParmesan cheese -- grated
1lgOnion -- finely chopped
  Salt and pepper to taste
6 Potatoes
  Olives, hard boiled eggs --
  Optional
  Boiled rice, enough for 8
  Servings
4cChicken broth -- cooled
1tbSaffron (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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