Title: Aji de gallina
 Categories: Poultry, Peru
      Yield: 8 Servings
 
      4 lb Chicken
    1/4 c  Oil; half oil half olive
    1/4 lb Walnuts; ground
      2 ts Garlic; g
      2    Chili or dedo de moca;
           -sliced
      4    Bread slices
      1 cn Evaporated milk
      4 oz Parmesan cheese; grated
      1 lg Onion; finely chopped
           Salt and pepper to taste
      6    Potatoes
           Olives; hard boiled eggs,
           -optional
           Boiled rice; enough for 8
           -servings
      4 c  Chicken broth; cooled
      1 tb Saffron (nacional); or 1
           -teaspoon
           Saffron threads
 
  1.Boil chicken in broth. 2. Bone and break into bite size pieces. 3.
  In a saucepan, heat oil and fry onion, garlic, and chili peppers and
  saffron. Salt and pepper to taste. Fry until golden. 4. Add bread,
  soaked in 2 cups chicken broth. Put it all in blender or food
  processor with the broth. 5.Tranfer back to saucepan and cook slowly
  for 10 minutes stirring to thicken.; then add chopped nuts, grated
  cheese, and chicken. 6. Cook until it looks like a thick cream. 7
  .Stir in evaporated milk and cook another 5 to 10 minutes. 8..
  Decorate with halved potatoes, eggs quartered lengthwise, and olives.
  Serve with boiled rice.