Chili de gallina (Peru)

Translated from Spanish. View the original post here

#recipe In Peru, eating is a cult of the good palate, it becomes an expression of its diverse cultures living together in a single country in recent years, it has become part of the national identity, a unifying element of the territory, about which no one disputes.
An international recognition gastronomically speaking is thanks to preparations, such as this El Aji de Gallina, a recipe offered by the official tourism portal of Peru, and one of the favorite dishes of Peruvians, seasoned in milk, bread, yellow pepper, Today I bring them to you because the time I spend there, I love it.
Ingredients
One bay leaf, 2 cups of mixed vegetables (carrot, celery and pore), One French bread, 2 cups milk, ¼ cup oil, One chopped onion,4 chopped garlic cloves, ½ cup yellow chili cream, ¼ teaspoon cumin, ½ teaspoon toothpick, ¼ teaspoon cumin, ¼ cup roasted and chopped pecans, ½ cup cheese grated parmesan, 4 cooked yellow potatoes, sliced, 4 black botija olives, 2 boiled eggs. Salt and pepper
Preparation mode
o Cook the breast with salt, bay leaf and vegetables, separate the broth and fray the chicken. Then, crumble the bread and let it soak for a few minutes in a cup of milk, to finally blend it. Book the preparation.
o In a separate pot, prepare the dressing with five tablespoons of oil, onion, garlic cloves, yellow pepper cream, cumin and toothpick. Saute small amounts of chicken broth to the dressing and add the liquefied bread. Cook, stirring constantly, adding the broth.
o Season, add the remaining milk and let it cook over low heat. Add the frayed chicken, pecans, and spread the parmesan cheese. Wait for it to take a point.
o For finishing and presentation. Chili de gallina is served on potato slices, accompanied by olives and eggs cut into four.