Aji De Gallina Piquant Creamed Chicken Peru

Ingredients

1 each carrot, peeled and sliced 2 each onions, one sliced, one minced 4 lb chicken, quartered 1/2 each loaf white bread, crust removed 1 each 12 oz can evaporated milk 8 each fresh aji chiles, seeds and stems removed, 8 each or substitute yellow wax hot or red, jalapenos 2 cl garlic, minced 1/4 cup cooking oil 3 cup chicken broth (from reserved chicke, n broth) 1 cup grated parmesan cheese 1/4 cup chopped walnuts 6 each to 8 potatoes, boiled in their jackets u 3 each hard-boiled eggs 1 freshly ground black pepper

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Preparation
 
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

 

 
Servings: 6

 

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