1. To prepare stock place chicken in a large pan. Cover with water. Add carrot, celery, leek, oregano, salt, pepper, bay leaf and parsley sprig. When cooked (about an hour), remove and discard chicken bones. Cut meat in pieces. 2. Mix about 1/2 cup stock with milk. Soak bread slices very well. (It's OK if they fall apart.). 3. In a medium pan, heat oil and sauté onion, garlic, blended aji and tomato. Add the bread and stir until thickened. 4. Add 4 cups of stock and bring to a boil for 20 minutes. 5. Add potatoes, and cheese. Boil for 10 minutes more until potatoes are cooked. 6. Finally, stir in milk and chicken pieces. Salt and pepper to taste. 7. Serve garnished with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
