AJI DE GALLINA (PERUVIAN CHICKEN)

4 lb chicken
4 slices bread, crusts removed
1/2 cup oil
1 large onion, finely chopped
2 tsp ground garlic
6 chilis, liquidfied
salt and pepper, to taste
1/2 lb chopped nuts
4 oz grated parmesan cheese
1 (13 oz) can evaporated milk
TO SERVE:
6 yellow potatoes, boiled, halved
hard boiled eggs, peeled, quartered lengthwise
olives
hot cooked rice

Boil the chicken in salted water. Remove from bone and break into bite size pieces; set aside.

Cover the bread sliced in some of the chicken broth to soak; set aside.

In a saucepan heat the oil and fry the onion, garlic and chili peppers, salt and pepper to taste. Fry until golden.

Add the bread which has been soaked in the chicken broth. Cook slowly for 10 minutes.

Add chopped nuts, grated cheese, and chopped chicken.

Two or three minutes before serving add the evaporated milk.

Decorate the dish with halved potatoes, hard boiled eggs, and olives. Serve with the boiled rice.

Adapted from source: Paul Edmonds