Peruvian Chicken (Aji De Gallina)

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1/2 c Vegetable oil
4 sl Bread
4 lb Chicken
2 ts Garlic; ground
1 large can evaporated milk
4 oz Parmesan cheese; grated
8 servings boiled rice
Boiled eggs
6 Potatoes
6 Chiles; liquidized
1 lg Onion; finely chopped
1/2 lb Nuts; such as walnuts,chop
salt and pepper; to taste

Original recipe makes 8



Recipe By: "Peruvian Dishes", compiled by Brenuil, edited by A.B.C. S.A Boil chicken in salted water. Bone and break into bite size pieces. In a saucepan, heat oil and fry onion, garlic, and chili peppers. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese, and chopped chicken. 2 or 3 minutes before serving, add evaporated milk. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice. Lesley P. Burnette CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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