Aji De Gallina

This recipe was given to me by one of my dearest friends who is living in Peru on the mission field. This is her favorite Peruvian dish! (The recipe differs somewhat from others on the site and is supposed to be very authentic.)

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  lbs chicken
• 1  onion, coarsely chopped
• 2  carrots, coarsley chopped
• 2  garlic cloves, minced
• 8  cups water
• 1  loaf  bread (no crust)
• 1 (12 ounce) can evaporated milk
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup walnuts
• 1  teaspoon  vegetable oil
• 1  garlic clove
• 1  onion, chopped
• 2  teaspoons  aji yellow paste
• 2  teaspoons ground turmeric
• 2  hard-boiled eggs, sliced
• 4 -5  potatoes

Directions

1. Place first 4 ingredients in sauce pan. Pour in water. Simmer over medium high heat. Skim off foam then reduce heat cover and simmer until chicken is tender (30 min).
2. Remove chicken to plate - cool.
3. Strain chicken stock, discard veggies. Pour milk and 1/2 cup chicken stock in blender and add bread cubes. Puree until smooth - add Parmesan cheese and puree until smooth.
4. Shred chicken.
5. Boil potatoes whole - once soft slice in half, then pour the aji de gallina sauce over the potatoes, garnishing with walnuts and hard boiled eggs.
6. Heat vegetable oil in pan over medium heat. Stir in garlic and onion - 5 minutes. Stir in chicken and aji sauce until hot and puree. Stir frequently (and chicken stock if too thick) add tumeric and garnish with sliced eggs and walnuts.