Aji De Gallina
by amanda

Peruvian Chicken

4 lb chicken
1/2 cup peanut or vegetable oil
1/2 lb mixed nuts (or nuts of your choice), chopped
2 tsp garlic, ground
6 chilies, pureed
4 slices of day-old bread
1 6-ounce can evaporated milk
4 oz Parmesan cheese, grated
1 white onion, finely chopped
salt, to taste
pepper, to taste
6 yellow potatoes
1 can olives
3 eggs, hard boiled

Boil the chicken in salted water and soak the bread in the broth that remains.

Remove chicken from the bone and break into bite-size pieces.

In a saucepan, heat the oil and fry the onion, garlic and chili peppers, salt and pepper to taste. Fry until golden and add the soaked bread after removing the crusts.

Cook slowly for 10 minutes and then add the chopped nuts, grated cheese and chopped chicken.

Two or three minutes before serving add the evaporated milk. Decorate the dish with halved potatoes and eggs quartered lengthwise and olives.

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