| 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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