Aji de Gallina You Have To Try

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Aji de Gallina

"This is a delicious, traditional Peruvian hen stew in a highly spiced, nutty cheese sauce. It takes time, but is well really worth it! I serve this over boiled white rice and infant yellow potatoes."

Ingredients :

2 pounds skinless, bone-in hen breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts eliminated and cubed
1 (12 fluid ounce) can evaporated milk
half of cup grated Parmesan cheese
1/4 cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
four hard-cooked eggs, sliced
1/four cup kalamata olives, pitted and quartered

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H20M

Place fowl breasts, onion, carrot, and a pair of cloves garlic in a big saucepan, pour in 2 quarts of water and slowly deliver to a simmer over medium-high heat. Skim off the froth which paperwork on top, then cowl, reduce warmth to medium-low, and simmer until the chicken is smooth, approximately half-hour. Remove chicken to a plate and allow to cool. Strain the resulting bird inventory, discarding the greens.
Pour evaporated milk and half cup bird stock into the bowl of a blender. Add bread cubes and puree till smooth. Add Parmesan cheese and walnuts; puree until easy. Shred the cooled fowl and discard the bones.
Heat vegetable oil in a huge saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and grew to become translucent, approximately five minutes. Stir in shredded bird and aji amarillo until heated thru. Pour in bread puree and prepare dinner till hot, stirring frequently. Add greater fowl stock if needed to hold from getting too thick. Season with turmeric and simmer for five mins extra.
Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

Notes :

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