Aji de Gallina (Peruvian)
Ingredients:
3 lbs boneless, skinless chicken thighs
1 leek, chopped
1 medium onion, chopped
1 tomato, chopped
2 t. coarse salt
1 T. peppercorns
2 bay leaves
2 cups soft bread crumbs
1 cup milk
1/2 cup olive oil
2 onions, finely chopped
2 cloves garlic, minced
1 t. ground cumin
1 T. Chile powder
1/3 cup ground walnuts
1 cup grated Parmesan cheese
2 lbs. potatoes, boiled, & halved
4 hard-boiled eggs, halved
Methods:
- Place chicken, leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Add water to 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. Add garlic and cumin.
- Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
- Add chicken and simmer for 5-8 min, adding more stock if needed. Stir in walnuts and Parmesan cheese, and simmer gently for 5 minutes, or until thickened slightly. Serve w/ eggs, potatoes, and fresh parsley.