Try this Aji De Gallina (June,1997) recipe, or contribute your own.
Suggest a better description1.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
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Serving Size: 1 Serving (607g) | ||
Recipe Makes: 8 | ||
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Calories: 867 | ||
Calories from Fat: 491 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.5g | 73 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 21.4g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 180.5mg | 56 % | |
Sodium 963.6mg | 33 % | |
Potassium 1252.3mg | 33 % | |
Total Carbohydrate 39.5g | 12 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 34.4g | ||
Protein 54.4g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 867
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