Ingredients: |
Ingredients: 2 lbs skinless bone-in Chicken Breast halves
1 Onion, coarsely chopped
1 Onion, chopped
2 Carrots, chopped
2 cloves Garlic
2 cloves Garlic, minced
2 quarts Water
1 loaf White Bread, crusts removed and cubed
1 (12 fluid ounce) can Evaporated Milk
½ cup grated Queso Fresco
¼ cup Walnut pieces
1 tsp Vegetable Oil
2 tsp Aji Amarillo Paste
2 tsp Ground Tumeric
4 hard boiled Eggs
¼ cup Black Olives, pitted and quartered
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Directions: |
Directions:Serves: 12
Prep time: 30 minutes
Cook time: 50 minutes
1. Place the chicken breasts, onion, carrot and 2 cloves of garlic in a large saucepan.
2. Pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam that forms on the top, then cover, reduce heat to medium-low and simmer until the chicken is tender, about 30 minutes.
3. Remove chicken to a plate and allow to cool, strain the resulting chicken stock, discarding the vegetables.
4.Pour evaporated milk and ½ cup chicken stock in blender, add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
5.Heat vegetable oil in a large saucepan over medium heat. Stir in mionced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in pureed bread, cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick.
6. Season with tumeric and simmer for 5 more minutes.
7. Serve garnished with sliced hard boiled eggs and pitted and quartered black olives.
8. Traditionally served with white rice and baked potato slices.
"Remember that not getting what you want is sometimes a wonderful stroke of luck,"
-- Dalai Lama |
This recipe for AJI DE GALLINA is from