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AJI DE GALLINA
  • 1 3 1/2-pound chicken, quartered
  • 6 pieces white bread, crusts removed
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1 teaspoon minced garlic
  • 6 fresh'Aji Amarillo', stems and seeds removed, diced (or substitute red jalapenos)
  • 2 tablespoons margarine
  • 1 cup chopped pecans
  • 1 15-ounce can evaporated milk
  • 1/4 cup grated Parmesan cheese
  • 2 potatoes, peeled and boiled, cut in wedges
  • Salt and pepper to taste
  • 2 to 3 hard-cooked eggs, cut in wedges for garnish
  • Pitted black olives
  • 2 baked potatoes
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    1. Cover the chicken with water, bring to a boil, reduce the heat and simmer until the chicken is tender, skimming off any foam that forms. Remove the chicken and let it cool. Strain and reserve the broth. Remove the bones and skin from the chicken and shred the meat. Soak the bread in 1/2 cup of the reserved broth and, when soft, mash with a fork to form a thick paste. Saute the onion, garlic and chiles in the margarine until the onions are golden. Add 1 cup of the remaining chicken broth and the soaked bread mixture and bring to a boil. Add the chicken, pecans, milk, and Parmesan cheese, reduce the heat and cook unfil the mixture thickens, about 5 minutes. Season with salt and pepper to taste.
    2. Serve with baked potatoes
    		 
     

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