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Aji
de Gallina
8 servings
By Don Cucho.
Pantagruel Restaurant Chef.Ingredients:
- 1 large hen
- ¼ kg. onion.
- Boiled white potatoes.
- 3 blended yellow hot pepper.
- 3 ground" panca " hot pepper..
- 6 bread slices, soaked in ½ cup evaporated milk.
- ¼ tablespoon ground garlic.
- ¼ kg. nuts or pecans.
- 50gr. grated parmesan cheese.
- 4 hard-boiled eggs, cut in halves to garnish.
- Olives (Optional)
- Salt and pepper.
Preparation:
- Boil chicken in water with salt until it gets tender. Leave it strain and
cool. Cut it in pieces and then crumble.
- In a separate bowl, prepare a seasoning with oil, onion, garlic and hot
pepper. Cook it until onion is done, add bread and stir. If necessary, add more milk or
chicken broth so that seasoning becomes lighter.
- Add shreded chicken, nuts or pecans and grated cheese.
- Leave it cool and serve it on a dish together with potatoes, eggs and
onions.
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