| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Meats |
Peruvian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 3 |
|
Onions; chopped |
| 6 |
|
Cloves garlic; minced |
| 4 |
|
Rocoto chiles; seeded and stemmed, minced |
| 1/2 |
ts |
Cinnamon |
| 1 |
tb |
Cumin seed; crushed |
| 1 |
ts |
Basil |
| 2 |
c |
Roasted peanuts; chopped |
| 1/2 |
c |
Parmesan cheese; grated |
| 1 |
|
4-pound chicken; poached, deboned, chopped |
| 3/4 |
c |
Low-fat plain yogurt |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Boiled potatoes for garnish |
INSTRUCTIONS
Heat the oil in a large saucepan and saute the onions and garlic until the
onions are soft. Add the chiles, cinnamon, cumin, basil, peanuts, cheese,
and the chicken meat to the saucepan and fold together gently. Cook to heat
through. Two or three minutes before serving, stir in the yogurt and
correct the seasonings.
Recipe by: Garry Howard
Posted to bbq-digest by wight@odc.net on Feb 15, 1998
A Message from our Provider:
“You’ve achieved nothing until you find God”