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Aji De Gallina ( Chicken in Spicy Nut Sauce )

Ingredients: 4 Pound(s) chicken; cut in quarters 5 Cup(s) cold water 8 slices fresh homemade bread; -1 1 Cup(s) onions; finely chopped 1 Teaspoon(s) garlic; finely chopped 1/4 Cup(s) red chili paste (aji molido 1 Cup(s) walnuts; shelled, ground in 1/4 Teaspoon(s) black pepper; freshly ground 2 Tablespoon(s) annatto (achiote) oil 1/4 Cup(s) parmesan cheese; freshly 2 Pound(s) boiling potatoes; peeled, 3 hard cooked eggs; each cut 12 ripe black olives 2 fresh hot red chilies; Directions: In a heavy 4 to 5 quart saucepan, bring the chicken and 5 cups ofcold water to a boil over high heat, and remove all scum from thesurface. Reduce the heat to low, cover the pan and cook the chickenfor 30 minutes, or until it is tender but not falling apart. transferthe chicken to a plate, and set the stock aside for another use. Whenthe chicken is cool enough to handle, remove the skin with a smallknife or your fingers. Cut or pull the meat away from the bones.Discard the bones, and cut the chicken meat into strips 1/8 inch wideand 1 to 1 1/2 inches long.Cut the crusts from the bread and tear the slices into small pieces.Place them in a bowl, add 1 cup of the milk and let them soak for 5minutes. Then, with a fork or your hands, mash the bread and milk toa thick paste.In a heavy 10 to 12 inch skillet, heat the oil over moderate heatand add the onions and garlic. Cook, stirring frequently, for 5minutes, or until the onions are soft and transparent but not brown.Add the chili paste or ground chilies, walnuts, salt and pepper,reduce the heat and simmer for 5 minutes. Stir in the annatto oiland bread paste, then gradually add the remaining cup of milk. Cook,stirring constantly, until the sauce thickens. add the chicken andcheese, and simmer, stirring occasionally, until the cheese melts andthe chicken is heated through.TO ASSEMBLE:Spread the boiled potato slices side by side in a large casseroleor deep platter and spoon the chicken and sauce over them. Garnishthe top with hard cooked eggs, olives and chili strips.NOTE: Peruvian cooks blanch and skin the walnuts--and you may,too, if you have the patience. Drop shelled walnuts into boilingwater and let them soak for an hour. Drain and peel them, one at atime.29 of 108Time/Life 'Foods of the World', Recipes: Latin American CookingEarl Cravens earl.cravens@mgmtsys.com
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