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Name: Aji De Gallina (Chicken in a Spicy Sauce)
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Aji De Gallina (Chicken in a Spicy Sauce)

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

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

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Nutrition

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Serving Size: 1 Serving (745g)
Recipe Makes: 4 servings

Calories: 1172
Calories from Fat: 715 (61%)

Amt Per Serving		% DV

	Total Fat 79.4g	106 %
	Saturated Fat 22.9g	114 %
	Monounsaturated Fat 34.4g
	Polyunsanturated Fat 15.8g
Cholesterol 348.2mg		107 %
Sodium 1867.1mg		64 %
Potassium 951.9mg		25 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 16.6g
Protein 91.2g		130 %
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Calories per serving: 1172

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