Aji De Gallina (chicken In A Spicy Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains, Eggs | Niger | Toohot01 | 4 | Servings |
INGREDIENTS
| 4 | lb | Frying chicken |
| 1 | Leek, trimmed washed | |
| and chopped | ||
| 1 | Onion, peeled chopped | |
| 1 | Carrot, peeled chopped | |
| 1 | Tomato, chopped | |
| 2 | t | Coarse salt |
| 1 | T | Peppercorns |
| 2 | Bay leaves | |
| 2 | c | Soft bread crumbs |
| 1 | c | Milk |
| 1/2 | c | Olive oil |
| 2 | Onions, finely chopped | |
| 2 | Garlic cloves, minced | |
| 1 | t | Ground cumin |
| 1 | T | Yellow Aji, Amarillo or |
| Chile powder | ||
| 1/3 | c | Finely-chopped or ground |
| walnuts | ||
| 1 | c | Grated Parmesan cheese |
| 2 | lb | Small potatoes, boiled |
| peeled | ||
| and halved | ||
| 4 | Hard-boiled eggs, halved | |
| Chopped parsley, for garnish |
INSTRUCTIONS
Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bite-size pieces. Meanwhile, strain broth and reserve 4 cups. Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes. Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6359 broadcast 01-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 945
Calories From Fat: 399
Total Fat: 45.1g
Cholesterol: 239mg
Sodium: 2237.5mg
Potassium: 1824.9mg
Carbohydrates: 104g
Fiber: 11.9g
Sugar: 18.2g
Protein: 33.7g