Aji de gallina (chicken in a spicy sauce)

4 servings

Ingredients

Quantity Ingredient
1 large Frying chicken (about 3 1/2
4 Pounds)
1 Leek, trimmed, washed and
Chopped
1 medium Onion, peeled and chopped
1 medium Carrot, peeled and chopped
1 Tomato, chopped
2 teaspoons Coarse salt
1 tablespoon Peppercorns
2 Bay leaves
2 cups Soft bread crumbs
1 cup Milk
½ cup Olive oil
2 Onions, finely chopped
2 Cloves garlic, minced
1 teaspoon Ground cumin
1 tablespoon Yellow Aji, Amarillo or
Chile powder
⅓ 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

Directions

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 bitesize 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 sautJ until soft and golden, about 10 minutes. Add the garlic and cumin and sautJ for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onionbread 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.

Yield: 4 to 6 servings

TOO HOT TAMALES SHOW #TH6359

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