Side Pannel
Aji De Gallina (June,1997)
Aji De Gallina (June,1997)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 4 lb Chicken
- 1/4 c Oil; half oil half olive
- 1/4 lb Walnuts; ground
- 2 ts Garlic; g
- 2 Chili or dedo de moca;
- -sliced
- 4 Bread slices
- 1 cn Evaporated milk
- 4 oz Parmesan cheese; grated
- 1 lg Onion; finely chopped
- Salt and pepper to taste
- 6 Potatoes
- Olives; hard boiled eggs,
- -optional
- Boiled rice; enough for 8
- -servings
- 4 c Chicken broth; cooled
- 1 tb Saffron (nacional); or 1
- -teaspoon
- Saffron threads
Directions
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 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
lengthwise, and olives. Serve with boiled rice.
saucepan, heat oil and fry onion, garlic, and chili peppers and saffron.
Salt and 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
lengthwise, and olives. Serve with boiled rice.
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