| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Peruvian | Poultry | 8 | Servings |
INGREDIENTS
| 4 | lb | Chicken |
| 1/2 | c | Oil |
| 1/2 | lb | Nuts; such as walnuts,chop |
| 2 | ts | Garlic; ground |
| 6 | Chiles; liquidized | |
| 4 | sl | Bread |
| 1 | cn | (large) evaporated milk |
| 4 | oz | Parmesan cheese; grated |
| 1 | lg | Onion; finely chopped |
| Salt and pepper to taste | ||
| 6 | Potatoes | |
| Olives | ||
| Boiled eggs | ||
| 8 | Servings boiled rice |
INSTRUCTIONS
Recipe By: "Peruvian Dishes", compiled by Brenuil, edited by A.B.C. S.A Boil chicken in salted water. Bone and break into bite size pieces. In a saucepan, heat oil and fry onion, garlic, and chili peppers. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese, and chopped chicken. 2 or 3 minutes before serving, add evaporated milk. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice. Lesley P. Burnette <llburnet@lesley.b23b.ingr.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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