Serves 6.
The soda crackers in this recipe are used as a thickener for this delightful sauce.
- 2 ½ lbs. chicken parts such as breast, thighs, or legs
- 2 cups chicken broth
- 2 – 4 dried aji amarillo chiles or 2 – 4 teaspoons aji powder
- 4-5 cloves garlic
- 1 chopped onion
- ½ cup chopped walnuts
- ½ cup soda crackers, crushed (I have snmall squares 1×1 inch, and take 10 of them)
- 1 cup evaporated milk
- ¼ tsp. Oregano
- 1 tsp. salt or to taste
- 3 tbsp. corn oil
- ¼ tsp. Turmeric
- 2 tbsp. grated parmesan cheese
- 1 ½ lb. potatoes, to be cooked in skin,
- 8 – 10 black olives
- 3 hard boiled eggs, peeled and quartered
- Cut chicken in small chunks, so that they will not require long cooking
- Put potatoes on, let them start cooking.
- If using Aji pods, remove the stems, and soak the pods in very hot water for 20 minutes or until soft.
- In a food processor or blender, combine the aji, garlic, onion and ¼ cup water and process to a paste. Remove to a bowl.
- In the processor or blender, combine the walnuts, crackers, milk, oregano and salt and blend until smooth.
- Heat the oil in a pan.
- Add the onion and aji pepper mixture and stir-fry until golden over low heat.
- Add the turmeric and stir another minute.
- Heat some oil on large frying pan, drop in pieces of chicken brown them . If too many to fit on the pan, do it in parts and store partly cooked pieces in hot oven, on a ovenproof dish, so that they are almost done when the last batch is ready
- Add 2 cups of broth, chicken strips, and Parmesan cheese and bring to a boil.
- Add the evaporated milk mixture and cook, stirring constantly over low heat for 5 minutes. It should be smooth and easy to pour. If too thick, add more broth until you have reached the desired consistency.
- To serve, drain and slice potatoes, place the slices in the middle of a serving platter or individual plates.
- Pour the chicken with sauce over them.
- Garnish with black olives and hard boiled eggs.