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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 <<-
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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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