Aji de gallina

Prepare the ingredients: wash and peel carrots; 2/3 chop the onion and garlic fine.

To prepare rice: in a pot, add half of the sunflower oil and pour the rice. Saute until almost translucent. Then add 1.5 cup boiling water for each cup of rice, add salt to taste, stir gently, cover and place over low heat for 20 minutes with toaster. At the end time, turn off heat and wait about 5 minutes. Let cool.

Boiled eggs do: put in cold water and boil once, count 8 minutes. Remove from the heat, cool water and peel. Streaking boiled eggs and set aside.

In a pot add the chicken, carrot and onion not broke it. Cover with water, salt and pepper and cook over medium heat for half an hour. Then remove the chicken, shred and reserve the broth for use in pepper cream.

In a bowl put the bread with the ideal milk, and grind with immersion blender.

In another pot put the rest of the oil and brown the chopped onion with garlic.

Add chicken, 1 cup cooking juice (for 4 people) and bread crumbs. When boiling add the curry and yellow pepper. Mix well and add the grated cheese. Try if you need more salt.

Serve with white rice and a piece of boiled egg on the aji de gallina.

Polinenlacocina. Adapted.