Ingredients
- 1 large frying chicken (about 3 1/2 4 pounds)
- 1 leek, trimmed, washed and chopped
- 1 medium onion, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 tomato, chopped
- 2 teaspoons coarse salt
- 1 tablespoon peppercorns
- 2 bay leaves
- 2 cups soft bread crumbs
- 1 cup milk
- 1/2 cup olive oil
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon yellow Aji, Amarillo or Chile powder
- 1/3 cup finely chopped or ground walnuts
- 1 cup grated Parmesan cheese
- 2 pounds 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 bitesize 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.
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By jvivancob_7997662
Anaheim, CA
on January 07, 2013
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This is a very very good peruvian dish. There are 3 things to consider: 1.Original recipes uses evaporated milk instead of plain milk, it makes the sauce more creamy. 2. Aji Amarillo is irreplaceable if you do not get it please do not expect good results. and 3. In Peru they use peruvian olives for garnish, here in America is known as Alfonso olives is more acid and has purple color.
By nomadic_myke
Nashville, TN
on February 04, 2012
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I spent some time in Southern Peru this summer and discovered this truly delicious dish. I made this recipe with a few alterations:
* I left out the potatoes (American potatoes lack the depth of flavor of their South American counterparts
* I used about three to four times as much yellow aji. This dish was spicy, but far from too hot
* I added sliced pitted Kalamata olives
* I did not find it necessary to blend the bread and onions
This is a fairly simple and tasty dish that will surely impress your friends, assuming your friends are adventurous eaters!
By murphy92198
Portland, or
on December 10, 2011
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This is just fine. For as much work as it is (boiling chicken, boiling potatoes, boiling eggs, whizzing up the sauce, cutting three onions, shredding cheese etc. it's not worth it. It's not hard or complicated at all, just lots of steps and pots. My husband said it best, " It's ok, it's not exciting." Beware it makes a ton so if you don't like leftovers don't make it. He also said it smells awesome! It just doesn't taste as good as it smells.
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