AJI DE GALLINA YANUQ / Chicken in Aji Sauce Yanuq

Ingredients :

2 whole chicken breasts with bone

1 carrot, peeled and cut in large pieces

2 celery stalks

2 parsley sprigs

leek

cup oil, approximately

1 large onion, peeled and finely chopped

teaspoon garlic, finely minced

6 fresh yellow/aj amarillo, seeded, deveined and blended

6 slices of white bread, crusts trimmed

cup evaporated milk, approximately

cup grated parmesan cheese

cup nuts, finely chopped (pecans may be used)

Salt

Pepper

6 potatoes, boiled, peeled and halved

6 blackolives, pit removed

3 hard boiled eggs, in wedges


!reparation:


Place chicken breasts, carrot, celery, leek, parsley and salt in a saucepan. Cover with water and bring to a
boil.

Cook until just, approximately 15 minutes. Remove chicken from pan and cool. Strain stock and reserve.
Shred chicken breasts coarsely.

Soak bread slices in 1 cup chicken stock and strain. f necessary, add more stock. Mixture must be creamy.

Heat oil in a saucepan and saut onion. Add garlic and aj and cook until tender. Add soaked bread and
cook for 10 minutes.

Add chicken, nuts and parmesan cheese. Stir in milk. f mixture is too thick, add more chicken stock and stir
well. Correct seasoning. Spoon over halved potatoes and garnish with olives and egg wedges. Serve with
white rice.

6 servings