Aji De Gallina

Name: Aji De Gallina
Ingredients: 2 lbs chicken; 1 onion, coarsely chopped; 2 carrots, coarsley chopped; 2 garlic cloves, minced; 8 cups water; 1 loaf bread (no crust); 1 (12 ounce) can evaporated milk; 1/2 cup parmesan cheese, grated; 1/4 cup walnuts; 1 teaspoon vegetable oil; 1 garlic clove; 1 onion, chopped; 2 teaspoons aji yellow paste; 2 teaspoons ground turmeric; 2 hard-boiled eggs, sliced; 4 -5 potatoes

16 ingredients

6 steps

Ingredients

2 lbs chicken
1 onion, coarsely chopped
2 carrots, coarsley chopped
2 garlic cloves, minced
8 cups water
1 loaf bread (no crust)
1 (12 ounce) can evaporated milk
1/2 cup parmesan cheese, grated
1/4 cup walnuts
1 teaspoon vegetable oil
1 garlic clove
1 onion, chopped
2 teaspoons aji yellow paste
2 teaspoons ground turmeric
2 hard-boiled eggs, sliced
4 -5 potatoes

Directions

1

Place first 4 ingredients in sauce pan. Pour in water. Simmer over medium high heat. Skim off foam then reduce heat cover and simmer until chicken is tender (30 min).
2

Remove chicken to plate - cool.
3

Strain chicken stock, discard veggies. Pour milk and 1/2 cup chicken stock in blender and add bread cubes. Puree until smooth - add Parmesan cheese and puree until smooth.
4

Shred chicken.
5

Boil potatoes whole - once soft slice in half, then pour the aji de gallina sauce over the potatoes, garnishing with walnuts and hard boiled eggs.
6

Heat vegetable oil in pan over medium heat. Stir in garlic and onion - 5 minutes. Stir in chicken and aji sauce until hot and puree. Stir frequently (and chicken stock if too thick) add tumeric and garnish with sliced eggs and walnuts.