| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
Peruvian |
Chicken |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken |
| 1/2 |
c |
Oil |
| 1/2 |
lb |
Nuts; chopped |
| 2 |
ts |
Garlic; ground |
| 6 |
|
Chilis; liquidated |
| 4 |
sl |
Of bread |
| 1 |
cn |
Evaporated milk |
| 4 |
oz |
Parmesan cheese; grated |
| 1 |
lg |
Onion; finely chopped |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 6 |
|
Yellow potatoes |
| 1 |
cn |
Olives |
| 3 |
|
Eggs; hard boiled |
INSTRUCTIONS
Boil the chicken in salted water. Remove from bone and break into
bite size pieces. In a saucepan heat the oil and fry the onion,
garlic and chili peppers, salt and pepper to taste. Fry until golden
and add the bread which has been soaked in the chicken broth, having
removed the crusts. Cook slowly for 10 minutes then add chopped nuts,
grated cheese and chopped chicken. Two or three minutes before
serving add the evaporated milk.
Decorate the dish with halved potatoes and eggs quartered lengthwise
and olives. Serve with the boiled rice.
Contributor: PAUL.EDMONDS@c3.uws.edu.au
Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Jan 07, 1999
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