1 each carrot, peeled and sliced
2 each onions, one sliced, one minced
4 lb chicken, quartered
1/2 each loaf white bread, crust removed
1 each 12 oz can evaporated milk
8 each fresh aji chiles, seeds and stems removed,
8 each or substitute yellow wax hot or red, jalapenos
2 cl garlic, minced
1/4 cup cooking oil
3 cup chicken broth (from reserved chicke, n broth)
1 cup grated parmesan cheese
1/4 cup chopped walnuts
6 each to 8 potatoes, boiled in their jackets u
3 each hard-boiled eggs
1 freshly ground black pepper
Directions
Bring 1 quart of salted water to a boil in a large pot, then add the
carrot, sliced onion, and chicken. When the chicken is poached (about
45 minutes), remove it from the water, cool, and shred it into small
strips. Strain the broth and reserve the carrot and onion and 3 cups
of the broth.
Break the bread into pieces and soak them in the milk. In a large
pot, saute the minced onion, pureed chiles, and garlic in the oil for
a few minutes, then add the reserved carrot and onion. Add pepper to
taste. Stir over medium heat for about 20 minutes until thick. Place
the potatoes on serving plates and pour the chicken sauce over them.
Garnish with the hard-boiled egg halves.
Authors' heat scale: Hot.
Recipe from Mary Dempsey in _Hot and Spicy Latin Dishes_ from Chili
Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima
Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett
Servings: 6 servings
Aji De Gallina (Piquant Creamed Chicken- Peru Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to follow the history of `recipes` far back into history, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As our culinary historical trip moves to more modern times we have two recipe books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals cooked for the rich and powerful. Over the next few centuries, the rich families of the West competed to offer the most exotic meals, and consequentially the best chefs and their collection of recipes were highly sought after. However, it was during the 1800s that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Aji De Gallina (Piquant Creamed Chicken Peru recipe.
