Peruvian Aji De Gallina(Chicken In Pepper Sauce)

• 1/4 lb. hot peppers
• 3/4 lb. white bread
• 2 c. light cream
• 1 (2 1/2 to 3 lb.) frying chicken, cut up
• 1 c. olive oil
• 1 large onion, minced
• garlic
• 1 tomato, peeled and quartered
• 2 c. chicken broth
• 1 1/2 tsp. salt
• 6 Tbsp. grated Parmesan cheese
• 2 hard-cooked eggs, quartered
• 6 ripe olives

1. Wash pepper.
2. Remove centers and soak in water overnight. Grind peppers in food processor or blender.
3. Remove crusts from bread.
4. Break up bread and soften in cream.
5. Brown chicken in oil; remove chicken.
6. Brown onion and garlic in same pan.
7. Add chicken broth, salt and pepper.
8. Bring to boil; add chicken.
9. Simmer over low heat for 1 hour.
10. Sprinkle with cheese; garnish with eggs and olives before serving.

hot peppers, white bread, light cream, chicken, olive oil, onion, garlic, tomato, chicken broth, salt, parmesan cheese, eggs, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705911 (may not work)