AJI DE GALLINA

For 8 persons

Ingredients:

- 1 hen or big chicken

- 6 slices of square loaf dipped in milk (approximately  ¾ of cup of milk)

- 50 g or 2 spoonfuls of pecanas ground

- 10 black olives

- 1 k (2.2 lb) of  white potato before cooked

- 1 carrot cut in pieces of 4

- 150 g or 6 spoonfuls of yellow fresh chili

- 2 before bad onions

- 8 before bad garlic cloves

- 1 branch of celery

- 1 leaf of laurel

- ¼ cup of oil

- Pepper

- Salt

- 50 g or 2 spoonfuls of Parmesan cheese

- 3 eggs before cooked for decoration

- Parsley for decoration

- Optional: ½ cup of milk

Elaboration:

First the hen will be boiled in warm water by the celery, carrot, laurel and salt. The water must cover the hen. It must be 30 to 35 minutes according to the size of the hen. The broth cup to preserve it in ½. Extract the hen, to cut her and then deshilacharla.

In another pot to fry in oil the bad onion, the chilis, the bad garlics and the pepper. Fry until the onion becomes transparent. Then the bread dipped in milk will be added and move everything. Spill the broth of hen. If is necessary it might add little milk.

Add to this the hen deshilachada. Remove well and finally add salt and pecanas ground.

Incorporate in a plate the chili of hen in the center of a tray and put around you eat them cooked before cut in half. Spread with Parmesan cheese.

One recommend is to decorate the plate with cooked egg, olives and parsley. Use accompanied as boiled rice.