MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aji De Gallina (Chicken in a Spicy Sauce)
 Categories: Latin Amer, Chicken, Cheese, Chilies, Eggs
      Yield: 6 Servings
 
      4 lb Frying chicken
      1    Leek; trimmed, washed,
           - and chopped
      1 md Onion; peeled, chopped
      1 md Carrot; peeled, chopped
      1    Tomato; chopped
      2 ts Coarse salt
      1 tb Peppercorns
      2    Bay leaves
      2 c  Soft bread crumbs
      1 c  Milk
    1/2 c  Olive oil
      2    Onions; finely chopped
      2 cl Garlic; minced
      1 ts Ground cumin
      1 tb Yellow aji, amarillo, or
           - chile powder
    1/3 c  Walnuts; ground or
           - finely chopped
      1 c  Parmesan cheese; grated
      2 lb Small potatoes; boiled,
           - peeled, and halved
      4    Eggs; hard-boiled, halved
           Parsley; chopped, for
           - garnish
 
  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 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, about
  10 minutes. Add the garlic and cumin and saute for 1 more minute.
  Add softened bread and aji or chile powder, and cook for about
  1 minute, stirring. (For a creamier sauce, place onion-bread
  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.
  
  Recipe by Too Hot Tamales with Susan Feniger and Mary Sue Milliken
  
  Formatted by Joe Comiskey
  
  From: Lottery75115
  In: rec.food.recipes

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