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Aji De Gallina (Chicken in Aji Sauce) #2
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    Aji De Gallina (Chicken in Aji Sauce) #2
  • 1 carrot; peeled and sliced
  • 2 onions; one sliced -- one minced
  • 4 pounds chicken; quartered
  • 1/2 loaf white bread; crust removed
  • 1 12 oz can evaporated milk
  • 8 fresh Aji chilies; seeded and stemmed pureed in a blender
  • 8 or yellow wax hot or red jalapenos
  • 2 cloves garlic; minced
  • 1/4 cup cooking oil
  • 3 cups chicken broth
  • 1 cup grated parmesan cheese
  • 1/4 cup chopped walnuts
  • 6 to 8 potatoes; boiled in their jackets peeled and sliced
  • 3 hard-boiled eggs
  • Freshly ground black pepper
  • 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, sauté the minced onion, pureed chilies, 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.

    Heat Scale: Hot

    From: Carey Starzinger
    Posted By: Carey Starzinger, Via BBQ List
    Post Date: Mar 27, 1996

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