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Cook the chicken (boil) with salt in water in large pot with ,1/2 red onion (sliced in half) for about 40 minutes;remove the chicken and let it cool and throw away the onion. Remove and shred the chicken by hand and place in a container to be used later. Let the remaining chicken stock cool and remove the grease with a spoon that will accumulate at the top.
After the grease is removed, place the chicken stock in a separate container to be used later.
Heat the oil and add the red onions cut in pieces, heat until soft (not brown); then add the garlic and the aji panca
Place the walnuts In a blender with a small amount of chicken stock (1/4 cup) and evaporated milk (1/4 cup) and blend until it turns into a paste. Then add the bread, the onions (from step 2) to the blender. (add chicken stock if needed) Blend to puree.
Place mixture from step 3 in a pot and cook for five minutes. Add the rest of the evaporated milk and the chicken from step 1. At end add the parmesan cheese.
Taste for seasoning and add salt to taste
This will be served on top of sliced boiled potatoes with white rice on the side and a quarter boiled egg on top of the chicken mixture.
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