Piquant Creamed Chicken

Recipe Ingredients

1		Carrot - peeled and sliced
2		Onions - one sliced and one minced
4 lbs	1816g / 64oz	Chicken - quartered
1/2		Loaf white bread - crust removed
12 oz	340g	Evaporated milk
8		Fresh aji chilies - seeded and stemmed, pureed
2		Garlic - minced
1/4 cup	59ml	Cooking oil
3 cups	711ml	Chicken broth
1 cup	146g / 5.1oz	Parmesan cheese - grated
1/4 cup	36g / 1.3oz	Chopped walnuts
8		Potatoes - boiled in jackets, peeled and sliced
3		Hard-boiled eggs
		Freshly ground black pepper

Recipe Instructions

Bring 1 quart of salted water to a boil in a large pot, then add the carrot, sliced onion, and chicken. When the chicken is poached (about 45 minutes), remove it from the water, cool, and shred it into small strips. Strain the broth and reserve the carrot and onion and 3 cups of the broth.

Break the bread into pieces and soak them in the milk. In a large pot, saute the minced onion, pureed chilies, and garlic in the oil for a few minutes, then add the reserved carrot and onion. Add pepper to taste. Stir over medium heat for about 20 minutes until thick. Place the potatoes on serving plates and pour the chicken sauce over them.

Garnish with the hard-boiled egg halves.

Source:
Garry Howard

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