Site Search:
      Home     Recipes     Store

Aji De Gallina (June,1997)

Home | Recipes | A


  • 4 lb Chicken
  • 1/4 c Oil; half oil half olive
  • 1/4 lb Walnuts; ground
  • 2 ts Garlic; g
  • 2 Chili or dedo de moca; sliced
  • 4 Bread slices
  • 1 cn Evaporated milk
  • 4 oz Parmesan cheese; grated
  • 1 lg Onion; finely chopped
  • Salt and pepper to taste
  • 6 Potatoes
  • Olives; hard boiled eggs, optional
  • Boiled rice; enough for 8 servings
  • 4 c Chicken broth; cooled
  • 1 tb Saffron (nacional); or 1 teaspoon
  • Saffron threads


1.Boil chicken in broth. 2. Bone and break into bite size pieces. 3. In a saucepan, heat oil and fry onion, garlic, and chili peppers and saffron. Salt and pepper to taste. Fry until golden. 4. Add bread, soaked in 2 cups chicken broth. Put it all in blender or food processor with the broth. 5.Tranfer back to saucepan and cook slowly for 10 minutes stirring to thicken.; then add chopped nuts, grated cheese, and chicken. 6. Cook until it looks like a thick cream. 7 .Stir in evaporated milk and cook another 5 to 10 minutes. 8.. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice.
Sources::compiled by Brenuil, edited by A.B.C. S.A Lesley P. Burnette >From the Chile-Heads Recipe Collection URL: <<-
> >
NOTES : This is my favorite Peruvian recipe.
Recipe by: Pat Haneman, adapted by Miriam P. Posvolsky
Posted to Bakery-Shoppe Digest V1 #252 by Leon & Miriam Posvolsky <> on Sep 19, 1997