Peruvian Chicken 3 Times! by brianjwood

[rottiedogs]

Peruvian Chicken 3 Times!
Submitted by brianjwood on August 18, 2002 at 10:52 am

DESCRIPTION
Peruvian Chicken 3 Times!

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Browsing through websites, found these. Just for interest!
Cheers, Brian
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Peruvian Chicken (Aji De Gallina)

4 l b chicken
1/2 C oil
1/2lb nuts , such as walnuts, chopped
2tsp garlic , minced
6 chili , liquidized
4 bread slices
1Can evaporated milk , large
4 oz Parmesan cheese , grated
1 large onion , finely chopped
salt and pepper to taste
6 potatoes
olives, hard boiled eggs
boiled rice, enough for 8 servings

Boil chicken in salted water. Bone and break into bite size pieces. In a saucepan, heat oil and fry onion, garlic, and chili peppers. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese, and chopped chicken. 2 or 3 minutes before serving, add
evaporated milk. Decorate with halved potatoes, eggs quartered
lengthwise, and olives. Serve with boiled rice.
Recipe By : "Peruvian Dishes", compiled by Brenuil, edited by A.B.C. S.A
Serving Size : 8 Preparation Time :0:00
Categories : Poultry, (Chicken Peruvian)
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Papas A La Arequipena (Peruvian)

4 Chiles anchos
2tbsp Achiote Oil
6 Potatoes -- med. Idaho
1 Lemon or Lime juice
1cup Olive oil
8 Lettuce leaves
1 Garlic clove
1/4C Coriander
2 Chiles Jalapeno
2 Eggs -- hard-boiled
1tbsp Salt
2 Corn ears
1 1/4C Walnut pieces
1/2C Black olives (Calamata type)
1/2 lb Feta cheese

Remove the stems from the chiles ancho and shake out the seeds. Roast each pepper until toasted. Soak the peppers in warm water for approx 20 min. Boil potatoes in their skins until tender, approx. 20-30 min. In a food processor, put half the olive oil with the garlic, jalapenos, salt, and anchos (reserve the liquid from the anchos). With the motor running, add half the walnuts with enough of the reserve pepper liquid to make a smooth
puree. Add remaining oil, half the cheese, and blend again. Chop remaining walnuts coarsely and crumble remaining cheese. Combine with the puree, add black pepper, and season to taste. Peel potatoes and put them through a ricer. Add the achiote oil, lemon juice, and whip into a smooth puree.Place lettuce leaves on a serving platter, mound the potatoes in the center and pour the sauce over the top. Sprinkle with coriander, and surround with sliced eggs corn (sliced vertically) and olives.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Potatoes And Other Tubers. Peruvian
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Escabeche De Pollo (Peruvian)

1 Chicken -- approx. 4 lb
12 Parsley sprigs
1 1/2 tbsp Salt
2 C Red wine vinegar
1/2 C Achiote oil
4 C Red wine
12 Garlic cloves
3 Carrots
12 Onions -- small
4 Celery stalks
3 Chiles serranos/jalopeno
2 Red peppers
4 Bay leaf
2 Green peppers
1tsp Cayenne pepper

Cut chicken in 8 serving, sprinkle with salt. Heat oil in large skillet and brown chicken slowly, approx. 8-10 min for the breast and 20-30 for the leg and thigh. Remove chicken and set aside. Add garlic and onions to skillet and cook until they are golden brown, approx. 5 min. Add the chile, bay leaves, cayenne, remaining salt and thyme. Saute 1-2 min. Add vinegar and red wine, bring to a boil and simmer 15 min. Add carrots (2.5
by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 min. Add red and green peppers (cut in 1.5 in triangles) and simmer 5 min. Pour marinade over the chicken and let cool.
Serving Size : 6 Preparation Time :0:00
Categories : Peruvian Poultry, Chicken
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