Cooking · Countries · Olympic Games Rio 2016

Peru – Picante de Gallina

Picante de Gallina (Spiced Chicken)

This makes a soup.

  • 1 Chicken (5 to 6 pounds)
  • Salt to taste
  • 2 1/2 cups of olive oil
    • I found this to be an excessive amount of olive oil and only used 1/2 cup
  • 3 meduim onions, finely chopped
  • 1 or more cloves of garlic, finely minced
  • 8 ounces (1/2 loaf) white bread
  • 1 14 ounce can evaporated milk, or 1 1/2 cups heavy cream
  • 1 cup finely chopped walnuts
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 dried hot chili pepper, seeded and soaked in water
  • Freshly ground pepper to taste
  • Sliced potatoes, sliced eggs, and olives for garnish
  1. Place the chicken in a kettle or dutch oven and add water to cover to the depth of one inch.
  2. Add salt, bring to a boil, and simmer for two hours or until the chicken is tender but not falling from the bone.
  3. Let the chicken cool in the broth.
  4. Remove the chicken from the broth, reserving the broth.
  5. Remove and discard the skin and bones.
  6. Cut the meat into pieces and chop it.
  7. Heat the oil in a large skillet.
  8. Add the onions and garlic and cook until light brown.
  9. Let cool slightly.
  10. Add one cup of the broth and simmer briefly.
  11. Add the chicken and stir.
  12. Simmer about five minutes.
  13. Trim away and discard the crust from the bread.
  14. Soak the bread in enough broth to moisten.
  15. Squeeze lightly, then put the bread through a sieve or strainer.
  16. Add the crumbs to the chicken, along with the milk, stirring.
  17. Stir in the walnuts and cheese.
  18. Chop the chili pepper and add.
  19. Stir to blend.
  20. Season with salt and pepper.
  21. Simmer briefly.
  22. Serve, garnished with sliced potatoes, sliced eggs, and olives.

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