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Ají de Gallina (Chicken
in Chili sauce)
Ingredients:
- 1 whole chicken or hen (about 4 lb or 2kg)
- ½ cup vegetable oil
- ¼ lb of chopped walnuts
- 1 cup ají amarillo paste
- 3 slices white bread
- 1 can evaporated milk
- 2 oz grated Parmesan cheese
- 1 large finely chopped onion
- 1 chicken stock cube
- 1 celery stalk
- 1 onion cut in halves
- 1 carrot coarsely chopped
- Salt and pepper to taste
- 4 cloves garlic, finely chopped
- Pinch cumin
To
serve :
- 6 Potatoes
- 1/2 cup of black olives
- 4 hard boiled eggs
- Boiled rice
Preparation:
Boil chicken in salted
water together with the stock cube, celery, carrots,
and onion halves, until the meat is tender (about 20
minutes after water starts to boil).
Remove chicken and, when cool, shred meat into bite
size pieces. Keep the resulting chicken stock broth
(but discard vegetables).
In a saucepan with oil, sauté the chopped onion
and garlic until the onions are soft (a couple of minutes).
Add the ají amarillo paste, salt, pepper, and
cumin.
Soak the bread in 2 cups of the stock from the boiled
chicken and blend for a couple of minutes. Add the resulting
mixture to the saucepan. Cook slowly, stirring to thicken,
for 10 minutes.
Add the chopped walnuts, grated cheese, and chicken
pieces. Cook until it has a thick creamy texture (add
broth if necessary). About 5 minutes before serving
add the evaporated milk and continue cooking on low
heat.
Serve with white rice and garnish with halved potatoes,
hard boiled eggs, and olives.
Makes 8 servings.
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