Aji De Gallina

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs chicken
• 1 onion, coarsely chopped
• 2 carrots, coarsley chopped
• 2 garlic cloves, minced
• 8 cups water
• 1 loaf bread (no crust)
• 1 (12 ounce) can evaporated milk
• 1/2 cup parmesan cheese, grated
• 1/4 cup walnuts
• 1 teaspoon vegetable oil
• 1 garlic clove
• 1 onion, chopped
• 2 teaspoons aji yellow paste
• 2 teaspoons ground turmeric
• 2 hard-boiled eggs, sliced
• 4 -5 potatoes

Recipe

• 1 place first 4 ingredients in sauce pan. pour in water. simmer over medium high heat. skim off foam then reduce heat cover and simmer until chicken is tender (30 min).
• 2 remove chicken to plate - cool.
• 3 strain chicken stock, discard veggies. pour milk and 1/2 cup chicken stock in blender and add bread cubes. puree until smooth - add parmesan cheese and puree until smooth.
• 4 shred chicken.
• 5 boil potatoes whole - once soft slice in half, then pour the aji de gallina sauce over the potatoes, garnishing with walnuts and hard boiled eggs.
• 6 heat vegetable oil in pan over medium heat. stir in garlic and onion - 5 minutes. stir in chicken and aji sauce until hot and puree. stir frequently (and chicken stock if too thick) add tumeric and garnish with sliced eggs and walnuts.