Aji De Gallina

• 4 lbs chicken
• 4 cups chicken broth
• 14 cup olive oil
• 1 large onion, chopped
• 1 jalapeno pepper, seeded, sliced
• 2 teaspoons garlic, minced
• 1 teaspoon saffron
• 14 teaspoon salt (more or less)
• 18 teaspoon pepper (more or less)
• 4 slices white bread
• 14 lb walnuts, finely chopped
• 4 ounces parmesan cheese, grated
• 13 fluid ounces evaporated milk
• 8 cups cooked brown rice
• 4 eggs, hard-cooked, sliced (optional)

1. Boil chicken in chicken broth until chicken is cooked, about 30 minutes.
2. Remove chicken from broth & set broth aside, reserved.
3. Remove bones from chicken & either shread or cut into bite-size pieces, then set aside.
4. Put olive oil in large saucepan, & over medium heat, cook onions, chili peppers, garlic & saffron until onions are golden, about 7 minutes.
5. Soak bread in 2 cups of reserved chicken broth, then combine bread/broth mixture in food processor, blending until smooth.
6. Add this bread mixture to the onion mixture in the large saucepan & cook slowly to thicken, about 8 minutes.
7. Add nuts, parmesan cheese & chicken, & cook until it thickens into a cream-like consistency, about 5 minutes.
8. Stir in evaporated milk & cook for another 5-10 minutes.
9. Serve over rice, & if desired, garnish with slices of hard-cooked eggs.

chicken, chicken broth, olive oil, onion, pepper, garlic, saffron, salt, pepper, white bread, walnuts, parmesan cheese, fluid, brown rice, eggs

Taken from www.food.com/recipe/aji-de-gallina-305896 (may not work)