Creamed Chicken  HT  MC  Peruvian  85mins plus cooling

Peruvian Name: Aji de gallina 

Serves 4    Hot Poultry  Nuts  Main Course Peru  Sth American  South America

Ingredients
1 Carrot,  sliced
2  Onions,  one sliced, one finely chopped
4 large Chicken joints, halved

Salt and Black Pepper
1/3 Loaf White Bread, crust removed
240ml/8fl.oz  Evaporated Milk

60ml/2fl.oz. Vegetable Oil
6 Fresh Aji Chiles, deseeded and pureed
2  Garlic Cloves, crushed
75g/3oz Parmesan Cheese, grated
25g/1oz Chopped Walnuts
2 Hard-boiled Eggs to garnish

Instructions

1. Place 960ml/32fl.oz. of salted water in a large saucepan, bring to the boil then add the carrot, sliced onion, and chicken. Reduce the heat and poach the chicken for 45 minutes until tender.

2. Remove the chicken from the pan and set aside to cool a little then shred it into small strips. 

3. Strain the cooking liquor, reserving the carrot, onion and about 600ml/20fl.oz. of the liquid. Set aside.

4. Break the bread into pieces and place them in a mixing bowl. Pour the evaporated milk over the bread and leave to soak. 

5. Meanwhile, heat the oil in a  large saucepan, add the chopped onion, pureed chilies and garlic and sauté, stirring, for 4-5 minutes.

6. Add the reserved stock, carrot, onion, black pepper, bread mixture and chicken and cook over medium heat for about 15 minutes, stirring, until thickened. 

7. Stir in the parmesan cheese and walnuts and continue to cook for a further 5-10 minutes. 

8. Transfer to a serving dish and garnish with the hard-boiled eggs. Serve with boiled potatoes.

More Chicken Recipes  |  General Prep & Cooking Times   |  More Peruvian Recipes

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