Aji De Gallina (Chicken in a Spicy Sauce)
Keys: Chicken Main Dish Poultry
Yield: 4
Ingredients:
4 lb Frying chicken
1 x Leek trimmed, washed, and chopped
1 med Onion peeled, chopped
1 med Carrot peeled, chopped
1 x Tomato chopped
2 tsp Coarse salt
1 tbl Peppercorns
2 x Bay leaves
2 cup Soft bread crumbs
1 cup Milk
1/2 cup Olive oil
2 x Onions finely chopped
2 x Garlic cloves minced
1 tsp Ground cumin
1 tbl Yellow Aji, Amarillo or Chile powder
1/3 cup Finely-chopped or ground walnuts
1 cup Grated Parmesan cheese
2 lb Small potatoes boiled, peeled, and halved
4 x Hard-boiled eggs halved
Chopped parsley for garnish
Method:
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.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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