RFCJ RECIPE ARCHIVE


RFCJ CHARTER  

POSTING GUIDELINES  

KOSHER FAQ  

Search RFCJ Archives


RECIPE CATEGORIES
Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

WHAT'S NEW!
Select the number of days to go back below

Questions or Comments

KC: Aji de Gallina: Peruvian Chicken - meat

Posted by : Miriam Podcameni Posvolsky

This is a Peruvian recipe. Super delicious. Adapted here to comply with
Kashrut laws.
  
Serving Size  : 8    
   
   4    pounds      chicken
   1/4  cup         oil -- half oil half olive   
   1/4  pound       walnuts or more -- ground
   2    tsp         garlic
   2                chili pepper sliced
   4                bread slices -- to thicken
   2    large       onion -- finely chopped
                    salt and pepper to taste
   6                potatoes
                    olives, hard boiled eggs -- optional
                    boiled rice, enough for 8 servings
   4      cups      chicken broth -- cooled
                    saffron threads
   1                bell pepper -- chopped
   1                carrot
   1      rib       celery
  
1. Cook chicken in broth along with the sliced carrot, onion and celery.
   Let cool in the broth
2. Bone and break into bite size pieces.
3. In a saucepan, heat oil and fry onion, garlic,bell pepper, chili
   peppers and saffron.  Salt and pepper to taste.  Fry until almost
   golden.
   Remove carrots from the broth.Add the broth to the fried onions.
4. Soak the bread in the cold chicken broth. Put the broth with all
   that's in it through a blender.
5. Tranfer back to saucepan and cook slowly for 10  minutes stirring to
   thicken.; then add chopped nuts, and  chicken.
6. Cook until it looks like a thick cream.
7. Decorate with halved potatoes, eggs quartered lengthwise, and olives. 
8. Serve with boiled rice.
  
                   - - - - - - - - - - - - - - - - - - 

NOTES : This is my favorite Peruvian recipe. 
You may make it just with chicken broth,without the carrots etc... I do
that because I feel it is tastier.

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.