Aji de Gallina

Aji de Gallina
Chicken in Pepper Sauce
1 chicken, about 4 pounds, quartered
2 onions, finely chopped
2 cups milk
4 ounces walnuts, ground
3 cups chicken stock
2 cloves garlic, minced
8 green or red hot peppers, seeded
salt and freshly ground black pepper
1/4 cup vegetable oil
2 cups fresh breadcrumbs
2 tomatoes, peeled and seeded
1/2 cup Parmesan cheese, grated
Cuisine: Peru
Per Serving (excluding unknown items): 665
Calories; 48g Fat (65.7% calories from fat); 42g
Protein; 15g Carbohydrate; 2g Dietary Fiber;
182mg Cholesterol; 1123mg Sodium. Exchanges:
1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable;
0 Non-Fat Milk; 6 1/2 Fat.
Servings: 8
Put the chicken pieces into a large saucepan or flameproof casserole
with the stock, adding a little more if necessary to cover, and poach
until the chicken is tender, about 45 minutes. Let the chicken cool in
the stock. Remove the skin and bones and shred the meat into
pieces about 1-1/2 inches long and 1/4 inch wide. Set the shredded
chicken aside and reserve the stock.
Heat the oil in a flameproof casserole and saute the onions and garlic
until the onions are golden. Soak the breadcrumbs in the milk and
mash to a paste. Add the breadcrumb mixture to the casserole. In a
blender or food processor reduce the peppers and tomatoes to a
puree and stir into the casserole. Add the ground walnuts. Season to
taste with salt and pepper, and cook, stirring, over moderate heat for
about 5 minutes.
The sauce should be thick. Serve the chicken and sauce on a heated
platter surrounded by halved, boiled potatoes, hardboiled eggs, sliced
lengthwise, and black olives.