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Associate.com - Share Your Recipe!

Recipe Name: Aji De Gallina (june,1997) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
4 Pound(s) Chicken
1/4 Cup(s) Oil, half oil half olive
1/4 Pound(s) Walnuts, ground
2 Teaspoon(s) Garlic, g
2 Chili or dedo de moca
sliced
4 Bread slices
1 Evaporated milk
4 Ounce(s) Parmesan cheese, grated
1 Onion, finely chopped
Salt and pepper to taste
6 Potatoes
Olives, hard boiled eggs
optional
Boiled rice, enough for 8
servings
4 Cup(s) Chicken broth, cooled
1 Tablespoon(s) Saffron, nacional or 1
teaspoon
Saffron threads
Directions:
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 llburnet@lesley.b23b.ingr.com >From the
Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html <<- > > 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 <miriamp@pobox.com> on Sep 19, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 375
Calories From Fat: 223
Total Fat: 25.6g
Cholesterol: 25.9mg
Sodium: 1330.9mg
Potassium: 742.1mg
Carbohydrates: 18.5g
Fiber: 2.3g
Sugar: 7.3g
Protein: 18.9g


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