* Exported from BigOven *

Aji De Gallina (chicken In A Spicy Sauce)

Recipe By :Susan Feniger and Mary Sue Milliken
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
4 pounds frying chicken
1 leek --trimmed washed
and chopped
1 medium onion --peeled chopped
1 medium carrot --peeled chopped
1 tomato --chopped
2 teaspoons coarse salt
1 tablespoon peppercorns
2 bay leaves
2 cups soft bread crumbs
1 cup milk
1/2 cup olive oil
2 onions --finely chopped
2 garlic cloves --minced
1 teaspoon ground cumin
1 tablespoon yellow aji --amarillo or chile powder
1/3 cup finely-chopped or ground walnuts
1 cup Grated Parmesan cheese
2 pounds small potatoes --boiled peeled
and halved
4 hard-boiled eggs --halved
chopped parsley --for garnish

Place chicken in a large pot and fill with water to halfway up
sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and
bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45
minutes, or until chicken is done. Remove chicken and place in a bowl
until cool enough to remove the meat from the bones and shred into
bite-size pieces. Meanwhile, strain broth and reserve 4 cups. Soak
the bread in the milk. Heat oil in a large skillet over medium heat.
Add the onions and saute until soft and golden, about 10 minutes.
Add the garlic and cumin and saute for 1 more minute. Add softened
bread and aji or chile powder, and cook for about 1 minute, stirring.
(For a creamier sauce, place onion-bread mixture in a blender, puree
until smooth and return to skillet.) Add 2 cups of the chicken stock
and continue cooking until sauce thickens and coats the back of a
spoon, about 5 minutes. Add the chicken and simmer for 5 to 8 more
minutes, adding more stock if needed. Stir in the walnuts and
Parmesan cheese, and simmer gently for another 5 minutes, or until
thickened slightly. To serve, spoon chicken and sauce onto a serving
platter and surround with potatoes and eggs. Sprinkle with chopped
parsley. This recipe yields 4 to 6 servings.

Recipe Source: Too Hot Tamales with Susan Feniger and Mary Sue
Milliken
Formatted for MasterCook Joe Comiskey -

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