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Aji-de-Gallina
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Ingredients:
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- 2 lbs of skinless and boneless chicken breast
- 2 slices of white bread, remove crust
- 1/2 cup of cashews, finely chopped
- 1/4 cup of vegetable oil
- 3/4 cup of onions, finely chopped
- 2 cloves of garlic, minced
- 1 1/2 tbsp Nirmala's Kitchen Peruvian Inca Aji blend
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- 6 ounce of evaporate milk
- 5 tbsp of Parmesan Cheese, grated
- 3 hard-boiled eggs cut into halves
- 6-8 red bliss potatoes, boiled
- 1/2 cup pitted black olives
- Fresh chives, finely chopped
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Directions:
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- Boil the chicken breast in salted water until tender.
- Strain, reserve broth and use a 1/2 -3/4 cup of broth to soak the bread
- Let the chicken cool and shred into small pieces.
- In a skillet heat the oil, add onions, garlic, Peruvian Aji blend
and cook until the onions are translucent.
- Add bread mixture and cook over low heat for 5-8 minutes.
- Add the cashews, grated cheese, evaporated milk and shredded chicken
- Cook for about 5 minutes or until heat through.
- Serve on a platter with boiled potatoes, eggs, olives and sprinkle with
fresh chives.
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