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Aji de Gallina

"This is a scrumptious, conventional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is properly really worth it! I serve this over boiled white rice and child yellow potatoes."

Ingredients :

2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
1/2 cup grated Parmesan cheese
1/four cup walnut portions
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 tough-cooked eggs, sliced
1/four cup kalamata olives, pitted and quartered

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H20M

Place chicken breasts, onion, carrot, and 2 cloves garlic in a massive saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high warmth. Skim off the foam which bureaucracy on top, then cowl, lessen warmness to medium-low, and simmer until the chook is tender, about half-hour. Remove chicken to a plate and permit to chill. Strain the ensuing hen stock, discarding the veggies.
Pour evaporated milk and half cup hen inventory into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until clean. Shred the cooled fowl and discard the bones.
Heat vegetable oil in a big saucepan over medium heat. Stir in minced garlic and minced onion; prepare dinner until the onion has softened and became translucent, about 5 mins. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook dinner till hot, stirring often. Add greater fowl inventory if needed to maintain from getting too thick. Season with turmeric and simmer for five minutes more.
Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

Notes :

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