| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
Peruvian |
Poultry, Peru |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken |
| 1/4 |
c |
Oil; half oil half olive |
| 1/4 |
lb |
Walnuts; ground |
| 2 |
ts |
Garlic; g |
| 2 |
|
Chili or dedo de moca; sliced |
| 4 |
|
Bread slices |
| 1 |
cn |
Evaporated milk |
| 4 |
oz |
Parmesan cheese; grated |
| 1 |
lg |
Onion; finely chopped |
|
|
Salt and pepper to taste |
| 6 |
|
Potatoes |
|
|
Olives; hard boiled eggs, optional |
|
|
Boiled rice; enough for 8 servings |
| 4 |
c |
Chicken broth; cooled |
| 1 |
tb |
Saffron (nacional); or 1 teaspoon |
|
|
Saffron threads |
INSTRUCTIONS
1.Boil chicken in broth. 2. Bone and break into bite size pieces. 3. In a
saucepan, heat oil and fry onion, garlic, and chili peppers and saffron.
Salt and pepper to taste. Fry until golden. 4. Add bread, soaked in 2 cups
chicken broth. Put it all in blender or food processor with the broth.
5.Tranfer back to saucepan and cook slowly for 10 minutes stirring to
thicken.; then add chopped nuts, grated cheese, and chicken. 6. Cook until
it looks like a thick cream. 7 .Stir in evaporated milk and cook another 5
to 10 minutes. 8.. Decorate with halved potatoes, eggs quartered
lengthwise, and olives. Serve with boiled rice.
Sources::compiled by Brenuil, edited by A.B.C. S.A Lesley P. Burnette
llburnet@lesley.b23b.ingr.com >From the Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html <<-
> >
NOTES : This is my favorite Peruvian recipe.
Recipe by: Pat Haneman, adapted by Miriam P. Posvolsky
Posted to Bakery-Shoppe Digest V1 #252 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Sep 19, 1997
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