Aji de gallina (piquant creamed chicken- peru)
- Main Ingredient: Poultry Chicken Peppers Various herbs and spices
- Course: Various Main Dishes
- Cuisine: Various North American
- Yield:
Aji de gallina (piquant creamed chicken- peru) ingredients
- 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 clv garlic, minced
- 1⁄4 c Cooking oil
- 3 c Chicken broth (from reserved chicken broth
- 1 c Grated Parmesan cheese
- 1⁄4 c Chopped walnuts
- 6 To 8 potatoes, boiled in their jackets until tender peeled and sliced
- 3 Hard cooked eggs
- Freshly ground black pepper
Cooking Aji de gallina (piquant creamed chicken- peru)
1. Bring 1 quart of salted water to a boil in a large pot, then add the carrot, sliced onion, and chicken.
2. When the chicken is poached (about 45 minutes), remove it from the water, cool, and shred it into small strips.
3. Straini the broth and reserve the carrot and onion and 3 cups of the broth.
4. Break the bread into pieces and soak them in the milk.
5. 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.
6. Add pepper to taste.
7. Stiri over medium heat for about 20 minutes until thick.
8. Place the potatoes on serving plates and pour the chicken sauce over them.
9. Garnishi with the hard-boiled egg halves.
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