Recipes: Aji De Gallina: Isabels Inspirations

HOT CHICKEN - AJI DE GALLINA (Six servings)

1 whole chicken

1 can evaporated milk

1/2 loaf of bread

1 large onion, 1 tsp garlic

2 tbsp cooking oil

6 boiled medium potatoes

2 or 3 boiled eggs (sliced or cut in quarters)

2 Oxo chicken sachet or cube

2 tbls parmesan cheese

1/2 cup ground toasted peanuts

1 tsp of white or cayenne pepper

1 tsp of tumeric, salt to taste

Preparation:

-Cook chicken without skin. Keep 2 or 3 cups of the chicken stock (Let it chill so you can discard fat from stock). Once cold, cut chicken meat into strips and set aside.
-Break bread into pieces (discard crust) and let them soak in the evaporated milk (for low fat version use skim milk) for about 10 minutes.
-In a pot, sautee onions with garlic in 2 tablespons of oil (for low fat version use vegetable oil spray) for about 2 � minutes. Once onions are soft and transparent, add spices: tumeric, salt, pepper, 1 cup of chicken stock and 2 chicken flavor cubes or pouches. Mix together.
-Next add the bread crumbs and milk mixture to the pot.
-Stir all ingredients together for about 3 minutes, until the mixture has a creamy consistency.
-Add 2 big tablespoons of peanut butter (if allergic to peanuts you may use 1 tablespoon of almond butter) and roasted peanuts (optional). Stir the sauce until peanut butter is totally disolved. Taste for desired flavor. If needed you may add more stock and milk.
-Last step: Add chicken strips, and 2 tablespoons of parmesan cheese, and mix smoothly. If sauce is too thick, add more milk.
-Serve on top of boiled potatoes, cut in halves. You may also serve this receipe with rice.
-Decorate it with slices of boiled eggs and olives (olives, optional)

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