Aji De Gallina (june,1997)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Eggs	Peruvian	Peru, Poultry	8	Servings

INGREDIENTS

4	lb	Chicken
1/4	c	Oil, half oil half olive
1/4	lb	Walnuts, ground
2	t	Garlic, g
2		Chili or dedo de moca
		sliced
4		Bread slices
1		Evaporated milk
4	oz	Parmesan cheese, grated
1		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	T	Saffron, nacional or 1
		teaspoon
		Saffron threads

INSTRUCTIONS

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.  Sources::compiled by Brenuil, edited by A.B.C.
S.A Lesley P. Burnette  llburnet@lesley.b23b.ingr.com >From the
Chile-Heads Recipe Collection  URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html <<-  > >  NOTES :
This is my favorite Peruvian recipe.  Recipe by: Pat Haneman, adapted
by Miriam P. Posvolsky  Posted to Bakery-Shoppe Digest V1 #252 by Leon
& Miriam Posvolsky  <miriamp@pobox.com> on Sep 19, 1997

A Message from our Provider:

“Been misunderstood? Imagine how God feels”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 375 Calories From Fat: 223 Total Fat: 25.6g Cholesterol: 25.9mg Sodium: 1330.9mg Potassium: 742.1mg Carbohydrates: 18.5g Fiber: 2.3g Sugar: 7.3g Protein: 18.9g