Aji De Gallina

Name: Aji De Gallina
Ingredients: 1 large chicken (about 3 1/2 4 pounds); 1 medium carrot, peeled and cut in large chunks; 2 celery stalks; 1 medium onion, peeled and quartered; 1 tomato, chopped; 2 teaspoons salt; 1 teaspoon pepper; 2 bay leaves; 2 cups soft bread crumbs; 1 cup evaporated milk; 1/2 cup olive oil; 2 onions, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon turmeric (optional for color); 1 tablespoon Aji paste (Peruvian yellow chili pepper); 1/3 cup ground walnuts; 1 cup grated Parmesan cheese; 2 pounds small potatoes, boiled, peeled and halved; 4 hard-boiled eggs sliced; 1 tbsp Chopped parsley

21 ingredients

15 steps

Ingredients

1 large chicken (about 3 1/2 4 pounds)
1 medium carrot, peeled and cut in large chunks
2 celery stalks
1 medium onion, peeled and quartered
1 tomato, chopped
2 teaspoons salt
1 teaspoon pepper
2 bay leaves
2 cups soft bread crumbs
1 cup evaporated milk
1/2 cup olive oil
2 onions, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon turmeric (optional for color)
1 tablespoon Aji paste (Peruvian yellow chili pepper)
1/3 cup ground walnuts
1 cup grated Parmesan cheese
2 pounds small potatoes, boiled, peeled and halved
4 hard-boiled eggs sliced
1 tbsp Chopped parsley

Directions

1

* Place chicken in a large pot and add enough water to fill half way to the top of the chicken.
2

* Add carrot, celery, onion, tomato, salt, pepper and bay leaves.
3

* Cover, bring to a boil, reduce heat and simmer approximately 45 minutes. Remove chicken onto a plate to cool at which time all meat should be removed from the bones. (Shred into bite size pieces)
4

* Strain the broth and reserve 4 cups.
5

* Soak bread crumbs in evaporated milk.
6

* Heat oil in a large skillet.
7

* Add onions and sautee until golden and translucent.
8

* Add garlic, turmeric and cumin and sautee for 1 more minute.
9

* Add softened bread and aji, stir and cook for another minute.
10

* Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
11

* Add the chicken meat and simmer for 5 to 8 more minutes, adding more stock if needed.
12

* Stir in walnuts and Parmesan cheese, and simmer on low heat for 5 minutes, or until slightly thickened.
13

* Spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.
14

* Serve over rice.
15

Enjoy!