AJI DE GALLINA / Chicken in aji sauce

In the language of ancient Perú yanuq meant hearth, home...

AJI DE GALLINA / Chicken in aji sauce

Ingredients :

1 hen or large chicken

2.2 lb (1 k) boiled potatoes

8 finely chopped cloves of garlic

1 celery stalk

1 bay leaf

1 carrot coarsely chopped

2 chopped onions coarsely cut

4 tablespoons (100 g) ground ají amarillo fresco / fresh yellow aji (chili)

6 slices bread soaked in milk (approximately ¾ cup)

2 tablespoons (50 g) ground pecans

2 tablespoons (50 g) ground parmesan cheese

10 black olives, pitted

3 hardboiled eggs for decoration

¼ cup oil

Salt

Pepper

Chopped parsley

Preparation:

Place hen or chicken in pan with celery, bay leaf, carrot and salt. Cover with hot water. Bring to a boil and cook until tender. (Chicken will take 35 minutes. Hen will take longer).

Remove chicken from pan and shred in large pieces. Save ½ cup broth approximately.

In a separate pan sauté garlic, onion, pepper and aji (chili) until onion is cooked but not colored. Add bread soaked in milk and stir. Add broth. If necessary add milk to reach the desired consistency.

Add the shredded hen, salt and ground pecans.

Place mixture in the center of platter and decorate with potatoes cut in halves. Sprinkle with Parmesan cheese. Garnish with olives, hard-boiled eggs cut in halves and parsley.

Serve with white rice.

10 servings