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Aji De Gallina (June,1997) poultry, latin amer 4 lb chicken 1/4 cup oil -- half oil half olive 1/4 lb walnuts -- ground 2 teaspoon garlic -- g 2 chili or dedo de mo=e7a -- 1 sliced 4 bread slices 1 can evaporated milk 4 oz parmesan cheese -- grated 1 large onion -- finely chopped 1 salt and pepper to taste 6 potatoes 1 olives, hard boiled eggs -- 1 optional 1 boiled rice, enough for 8 1 servings 4 cup chicken broth -- cooled 1 tablespoon saffron (nacional) -- or 1 1 teaspoon 1 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.phpl <<- > > =20 ~ - - - - - - - - - - - - - - - - -=20 NOTES : This is my favorite Peruvian recipe.=20 > =20 Recipe By : Pat Haneman, adapted by Miriam P. Posvolsky Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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