Aji De Gallina
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 4 lbs chicken
- 4 cups chicken broth
- 1⁄4 cup olive oil
- 1 large onion, chopped
- 1 jalapeno pepper, seeded, sliced
- 2 teaspoons garlic, minced
- 1 teaspoon saffron
- 1⁄4 teaspoon salt (more or less)
- 1⁄8 teaspoon pepper (more or less)
- 4 slices white bread
- 1⁄4 lb walnuts, finely chopped
- 4 ounces parmesan cheese, grated
- 13 fluid ounces evaporated milk
- 8 cups cooked brown rice
- 4 eggs, hard-cooked, sliced (optional)
directions
- Boil chicken in chicken broth until chicken is cooked, about 30 minutes.
- Remove chicken from broth & set broth aside, reserved.
- Remove bones from chicken & either shread or cut into bite-size pieces, then set aside.
- Put olive oil in large saucepan, & over medium heat, cook onions, chili peppers, garlic & saffron until onions are golden, about 7 minutes.
- Soak bread in 2 cups of reserved chicken broth, then combine bread/broth mixture in food processor, blending until smooth.
- Add this bread mixture to the onion mixture in the large saucepan & cook slowly to thicken, about 8 minutes.
- Add nuts, parmesan cheese & chicken, & cook until it thickens into a cream-like consistency, about 5 minutes.
- Stir in evaporated milk & cook for another 5-10 minutes.
- Serve over rice, & if desired, garnish with slices of hard-cooked eggs.
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Reviews
-
Loved this dish. Although it didn't blow my socks off, they sure ended up down around my ankles! A little time consuming, but IMO worth it. I did use an extra jalapeno, as we do like a little heat sometimes. Rice was a great choice to have with this. Will make again, you can be sure. Made for My-3-Chefs 2008.