Last Updated on Saturday, 07 November 2009 21:47 Written by Meg Thursday, 05 November 2009 23:14

This dish is one of my personal favorites.  The creamy chicken sauce has a little spice and reminds us of enchilada sauce.  The sauce is served over rice typically with a boiled potato and boiled egg on the side.  We normally do without the potato and egg and add a green vegetable.  Either way, it is delicious!

Aji de Gallina

1.  Place 5 peices of the "common bread" in water to soak.  (common bread here is course and not sweetened)

2.  Boil one large breast (bone-in) of chicken.

3.  Boil 3 aji amarillos until soft.

4.  Dice 2 large white onions very finely.

5.  Remove bread from water.

6.  Tear chicken into bite-sized pieces.

7.  Squeeze water from bread using your hands.

8.  in blender:  blend bread and cream, place in separate bowl

in blender:  blend aji and garlic and a little bit of cumin

9.  Warm large pot with 1/4 c oil.  Once it is very hot, cook onion until tender and translucent (add a little salt).  Add aji mixture and bread mixture.  Add pepper.  Stir until creamy and thickened.

10.  Add chicken.  Add a little MSG for some added flavor.  Serve over rice.

 

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