Aji de Gallina

Ingredients

4lbs. chicken (breast chicken better)
1/2 cup of oil
1/2 lb. of chopped walnuts
2 tsp ground garlic
6 chilis liquidized (“aji amarillo” paste better)
4 slices of bread
1 large tin of evaporated milk
4 oz. grated parmesan cheese
1 large onion , finely chopped
Salt and pepper to taste
6 yellow potatoes ( normal potatoes are fine p.e.)
Olives, hard boiled eggs
(Boiled rice - enough for 8 servings p.e.)

 

Instructions

Boil the chicken in salted water. Remove from bone and break into bite size pieces. In a saucepan
Heat the oil and fry the onion, garlic and chili peppers, salt and pepper to taste. Fry until golden and
add the bread which has been soaked in the chicken broth, having removed the crusts. Cook slowly
for 10 minutes then add chopped nuts, grated cheese and chopped chicken. Two or three minutes
before serving add the evaporated milk.
Decorate the dish with halved potatoes and eggs quartered lengthwise and olives. (serve with the
boiled rice p.e.)

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