Aji De Gallina (Chicken in a Spicy Sauce)

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4 lb Frying chicken
; and chopped
1 c milk
1/2 c olive oil
1 Leek; trimmed, washed,
2 Onions; finely chopped
1 tb Yellow Aji; Amarillo or
2 Bay Leaves
2 ts Coarse salt
1 ts Ground cumin
1/3 c Finely-chopped or ground
1 Tomato; chopped
1 c Grated Parmesan cheese
; and halved
2 c Soft bread crumbs
2 lb Small potatoes; boiled,
1 md Carrot; peeled, chopped
4 Hard-boiled eggs; halved
1 md Onion; peeled, chopped
1 tb Peppercorns
2 Garlic; minced
Chopped parsley; for garnish

Original recipe makes 4 servings



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. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6359 broadcast 01-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken

Calories Per Serving: 1172 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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