Cookbook:Aji de gallina

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Cookbook | Recipes | Cuisine of Peru

8 Servings

[edit] Ingredients

• 4 lb (1300g) chicken
• 1/2 cup (120ml) of olive oil
• ¼ lb (110g) of chopped pecans
• 3 hot yellow South American chilis (seeds removed) (Adjust quantity for individual taste)
• ¼ loaf of bread
• 1 can evaporated milk
• 4 oz (110g) grated Parmesan cheese.
• 1 large finely chopped onion
• 1 chicken stock cube
• Salt and pepper to taste
• 6 Potatoes
• 1/2 cup (120g) of black olives
• 4 hard boiled eggs
• Boiled rice; sufficient for 8 servings

[edit] Preparation

1. Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock.
2. In a saucepan, heat oil and sauté the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry this until the onions are cooked and golden.
3. Soak the bread in 2 cups of the stock from the boiled chicken and place in a blender for a couple of minutes and then add the resulting liquid to the saucepan.
4. Cook slowly for 10 minutes. Cook slowly, stirring to thicken.
5. Add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture. About 5 minutes before serving add the evaporated milk and continue cooking on low heat.
6. Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.