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Peruvian Chicken (Aji De Gallina) chicken, latin amer 4 lb chicken 1/2 cup oil 1/2 lb nuts -- such as walnuts 1 chop 2 teaspoon garlic -- ground 6 chili -- liquidized 4 bread slices 1 can evaporated milk -- large 1 can 4 oz parmesan cheese -- grated 1 large onion -- finely chopped 1 salt and pepper to taste 6 potatoes 1 olives, hard boiled eggs 1 boiled rice, enough for 8 1 servings Boil chicken in salted water. Bone and break into bite size pieces. In a saucepan, heat oil and fry onion, garlic, and chili peppers. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese, and chopped chicken. 2 or 3 minutes before serving, add evaporated milk. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice. Lesley P. Burnette llburnet@lesley.b23b.ingr.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Recipe By : "Peruvian Dishes", compiled by Brenuil, edited by A.B.C. S.A Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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