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Associate.com - Share Your Recipe!

Recipe Name: Aji De Gallina (chicken In A Spicy Sauce) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Pound(s) Frying chicken
1 Leek, trimmed washed
and chopped
1 Onion, peeled chopped
1 Carrot, peeled chopped
1 Tomato, chopped
2 Teaspoon(s) Coarse Salt
1 Tablespoon(s) Peppercorns
2 Bay leaves
2 Cup(s) Soft bread crumbs
1 Cup(s) Milk
1/2 Cup(s) Olive oil
2 Onions, finely chopped
2 Garlic cloves, minced
1 Teaspoon(s) Ground cumin
1 Tablespoon(s) Yellow Aji, Amarillo or
Chile powder
1/3 Cup(s) Finely-chopped or ground
Walnuts
1 Cup(s) Grated parmesan cheese
2 Pound(s) Small potatoes, boiled
peeled
and halved
4 Hard-boiled eggs, halved
Chopped parsley, for garnish
Directions:
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. This recipe
yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan
Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show #
TH-6359 broadcast 01-15-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 01-17-1997 Recipe by: Susan Feniger
and Mary Sue Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 945
Calories From Fat: 399
Total Fat: 45.1g
Cholesterol: 239mg
Sodium: 2237.5mg
Potassium: 1824.9mg
Carbohydrates: 104g
Fiber: 11.9g
Sugar: 18.2g
Protein: 33.7g


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