AJI DE GALLINA

Ingredients:
 A chicken breast
 A bay leaf
 2 cups of vegetable mixture
(carrot, celery and pore)
 A French bread
 2 cups of milk
 ¼ cup of oil
 A chopped onion
 4 cloves of garlic, chopped
 ½ cup chilli yellow cream
 ¼ teaspoon cumin
 ½ teaspoon of toothpick
 ¼ teaspoon cumin
 ¼ cup of toasted and chopped pecans
 ½ cup grated Parmesan cheese
 4 cooked yellow potatoes, sliced
 4 black botija olives
 2 boiled eggs
 Salt and pepper
Preparation
1. Cook the brisket with salt, bay leaf and vegetables; Separate the broth
and fray the chicken. Then, crumble the bread and let it soak a few
minutes in a cup of milk, finally liquify it. Reserve the preparation.
2. Apart, in a pot, prepare the dressing with five tablespoons of oil, onion,
cloves of garlic, cream of yellow pepper, cumin and toothpick. Sauté
small amounts of broth from the chicken and add the liquefied bread.
Cook, stirring constantly adding the broth.
3. Season, pour remaining milk and cook over low heat. Add the frayed
chicken, the pecans and sprinkle the Parmesan cheese. Wait for it to
take a point. The ají de gallina is served on slices of potatoes,
accompanied by olives and eggs cut in four.