BOLIVIA - Chicken In Spicy Bread Sauce (Aji de Gallina)

[Olga Drozd]

BOLIVIA Chicken In Spicy Bread Sauce (Aji de Gallina)

1 teaspoon dried ground chili peppers
6 slices homemade type white bread
1 cup milk
3/4 cup olive oil
2 (3 pound) chicken fryers, disjointed
1 cup chopped onions
1 clove garlic, minced
3/4 cup peeled, diced tomatoes
3 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

4 hard cooked eggs, sliced (garnish)
ripe black olives (garnish)

Soak the chili peppers in warm water for 15 minutes.  Drain.  Trim the bread of the crusts and break up the bread into small pieces.  Soak in the milk, then mash very smooth.

Heat half of the oil in a Dutch oven or heavy saucepan; brown the chicken in it very well.  Remove chicken.  Add the remaining oil; heat, and saute the onions and garlic 5 minutes, or until soft and yellow.  Mix in the tomatoes, chili peppers, and mashed bread; cook over high heat 2 minutes, stirring steadily.  Add the broth, salt and pepper.  Bring to a boil and return the chicken.  Cover and cook over low heat 1 hour, or until tender.  Stir in the cheese.  Serve garnished with the eggs and olives, and with baked sweet potatoes.  Serves 8 to 10.

The Classic Cuisines