Aji de gallina (piquant creamed chicken- peru) Recipe

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Aji de gallina (piquant creamed chicken- peru)

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Chicken, Entrees, Herbs & Spices, North American, Peppers, Peruvian, Poultry, South American

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Ingredients:

1	each	Carrot, peeled and sliced
2	each	Onions, one sliced, one
		-minced
4	lbs	Chicken, quartered
1/2	each	Loaf white bread, crust
		-removed
1	each	12 oz can evaporated milk
8	each	Fresh aji chiles, seeds and
		-stems removed, pureed in a
		-blender
8	each	Or substitute yellow wax hot
		-or red jalapenos
2	cl	Garlic, minced
1/4	cup	Cooking oil
3	cup	Chicken broth (from reserved
		-chicken broth)
1	cup	Grated Parmesan cheese
1/4	cup	Chopped walnuts
6	each	To 8 potatoes, boiled in
		-their jackets until tender
		-peeled and sliced
3	each	Hard-boiled eggs
		Freshly ground black pepper

Procedures:

1	Bring 1 quart of salted water to a boil in a large pot, then add the carrot, sliced onion, and chicken.
2	When the chicken is poached (about 45 minutes), remove it from the water, cool, and shred it into small strips.
3	Strain the broth and reserve the carrot and onion and 3 cups of the broth.
4	Break the bread into pieces and soak them in the milk.
5	In a large pot, saute the minced onion, pureed chiles, and garlic in the oil for a few minutes, then add the reserved carrot and onion.
6	Add pepper to taste.
7	Stir over medium heat for about 20 minutes until thick.
8	Place the potatoes on serving plates and pour the chicken sauce over them.
9	Garnish with the hard-boiled egg halves