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Catholic Recipe: Aji de Gallina

    INGREDIENTS

  • 4 slices white bread, crust removed
  • 1/2-1 cup milk
  • 4 pounds chicken
  • 1 onion, roughly chopped
  • water
  • 1/2 cup vegetable oil
  • 1 large onion, diced
  • 2-3 cloves garlic, minced
  • 6 chilies, pureed
  • salt & pepper to taste
  • 1/2 pound walnuts, finely chopped
  • 4 ounces Parmesan cheese, grated
  • 12 ounce can evaporated milk
  • 6 red potatoes, cooked & halved
  • hard boiled eggs, shelled & sliced
  • black olives, chopped
  • Details

  • Serves: 6
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Peru

Also Called: Chicken in Pepper Sauce

This would make a good dish to cook for the feast of St. Rose of Lima or St. Turibius of Mogrovejo.

DIRECTIONS

Let the bread soak in the milk.

Boil chicken in salted water with the onion. Strain, reserve broth, discard onion and de-bone chicken and cut into bite size pieces.

Heat oil in a saucepan. Sauté onion with garlic and chili peppers until lightly browned. Season with salt and pepper. Add bread mixture. Cook over low heat 10 minutes. Add the nuts, grated cheese, and chopped chicken. Add evaporated milk and cook until heated through.

Place on a serving platter. Garnish with potato halves, hard-boiled eggs, and olives.

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