| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
Peruvian |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Chickens; cut up |
|
|
Water to cover |
| 1 |
|
Loaf bread; crust removed |
| 1 |
cn |
Evaporated milk |
| 2 |
tb |
Aji chile powder |
| 1 |
|
Onion; minced |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Coriander |
|
|
Freshly ground black pepper |
| 1 |
c |
Parmesan cheese; grated |
| 1/2 |
c |
Walnuts; peeled and finely ground |
| 4 |
|
Hard-boiled eggs; sliced |
INSTRUCTIONS
Cook the chickens in boiling water until tenbder, about 25 minutes. Shred
the chicken and set aside. Soak the crustless bread in the milk in a
separate container. Add the chile powder and mix. Place the onion in a
skillet with the oil and saute. When the oil comes to a boil, add the salt,
cumin, coriander, and pepper to taste. Cok the mixture for a while, then
add the soaked bread, mashed smooth. Next add the shredded chicken and the
grated cheese. Simmer for 20 minutes, covered, checking to see that the
mixture does not burn. Then add the walnuts, stirring to blend them in.
Serve hot, garnished with hard-boiled eggs.
Recipe by: Garry Howard
Posted to bbq-digest by wight@odc.net on Feb 15, 1998
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