Aji De Gallina (piquant Creamed Chicken- Peru) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 each: Carrot, peeled and sliced
2 centiliter: Garlic, minced
2 each: Onions, one sliced, one
1/4 cup: Cooking oil,
-minced,
3 cup: Chicken broth, (from reserved
4 lbs: Chicken, quartered
-chicken broth),
1/2 each: Loaf white bread, crust
1 cup: Grated Parmesan cheese,
-removed,
1/4 cup: Chopped walnuts,
1 each: 12 oz can evaporated milk,
6 each: To 8 potatoes, boiled in
8 each: Fresh aji chiles, seeds and
-their jackets until tender,
-stems removed, pureed in a
-peeled and sliced,
-blender,
3 each: Hard-boiled eggs,
8 each: Or substitute yellow wax hot,
Freshly ground black pepper,
-or red jalapenos,
Directions:
Bring 1 quart of salted water to a boil in a large pot, then add the
carrot, sliced onion, and chicken. When the chicken is poached
(about 45 minutes), remove it from the water, cool, and shred it into
small strips. Strain the broth and reserve the carrot and onion and 3
cups of the broth.
Break the bread into pieces and soak them in the milk. 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. Add pepper to
taste. Stir over medium heat for about 20 minutes until thick. Place
the potatoes on serving plates and pour the chicken sauce over them.
Garnish with the hard-boiled egg halves.
Authors heat scale: Hot.
Recipe from Mary Dempsey in _Hot and Spicy Latin Dishes_ from Chili
Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima
Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-17-95
Source from luhu.jp
carrot, sliced onion, and chicken. When the chicken is poached
(about 45 minutes), remove it from the water, cool, and shred it into
small strips. Strain the broth and reserve the carrot and onion and 3
cups of the broth.
Break the bread into pieces and soak them in the milk. 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. Add pepper to
taste. Stir over medium heat for about 20 minutes until thick. Place
the potatoes on serving plates and pour the chicken sauce over them.
Garnish with the hard-boiled egg halves.
Authors heat scale: Hot.
Recipe from Mary Dempsey in _Hot and Spicy Latin Dishes_ from Chili
Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima
Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-17-95
Source from luhu.jp