Recipe

Aji Molido (chile Paste - Red) Recipe

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Ingredients

Directions

Step #1 Bring 1 quart of salted water to a boil in a large pot, sliced onion, then add the carrot, & chicken.
Step #2 When the chicken is poached (about 45 mins), remove it from the water, cool, & shred it into small strips.
Step #3 Strain the broth & reserve the carrot & onion & 3 c of the broth.
Step #4 Break the bread into pieces & soak them in the milk.
Step #5 In a large pot, saute the minced onion, & garlic in the oil for a few mins, pureed chiles, then add the reserved carrot & onion.
Step #6 Add pepper to taste.
Step #7 Stir over med-heat/flame for about 20 mins until thick.
Step #8 Place the potatoes on serving plates & pour the chicken sauce over them.
Step #9 Garnish with the hard-boiled egg halves.
Step #10 Authors' heat scale: Hot.
Step #11 Recipe from Mary Dempsey in _Hot & Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T.
Step #12 Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett.
Enjoy the AJI MOLIDO (CHILE PASTE - RED) recipe