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Aji De Gallina (June,1997)



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  • Cooking Time: N/A

Aji De Gallina (June,1997)

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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 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
lengthwise, and olives. Serve with boiled rice.

Ingredients:

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 moca;
-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

Serves:

8 Servings
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