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Aji De Gallina (Chicken In A Spicy Sauce)
Ingredients
- 4 lb Frying chicken
- 1 x Leek trimmed, washed, and minced
- 1 med Onion peeled, minced
- 1 med Carrot peeled, minced
- 1 x Tomato minced
- 2 tsp Coarse salt
- 1 Tbsp. Peppercorns
- 2 x Bay leaves
- 2 c. Soft bread crumbs
- 1 c. Lowfat milk
- 1/2 c. Extra virgin olive oil
- 2 x Onions finely minced
- 2 x Garlic cloves chopped
- 1 tsp Grnd cumin
- 1 Tbsp. Yellow Aji, Amarillo or possibly Chile pwdr
- 1/3 c. Finely-minced or possibly grnd walnuts
- 1 c. Grated Parmesan cheese
- 2 lb Small potatoes boiled, peeled, and halved
- 4 x Hard-boiled Large eggs halved Minced parsley for garnish
Directions
- Place chicken in a large pot and fill with water to halfway up sides of bird. Add in leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 min, or possibly till chicken is done. Remove chicken and place in a bowl till cold sufficient to remove the meat from the bones and shred into bite-size pcs. Meanwhile, strain broth and reserve 4 c..
- Soak the bread in the lowfat milk. Heat oil in a large skillet over medium heat. Add in the onions and saute/fry till soft and golden brown, about 10 min. Add in the garlic and cumin and saute/fry for 1 more minute. Add in softened bread and aji or possibly chile pwdr, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mix in a blender, puree till smooth and return to skillet.) Add in 2 c. of the chicken stock and continue cooking till sauce thickens and coats the back of a spoon, about 5 min.
- Add in the chicken and simmer for 5 to 8 more min, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 min, or possibly till thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and Large eggs. Sprinkle with minced parsley.
- This recipe yields 4 to 6 servings.
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