| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Peruvian | Chicken, Garlic, Main, Pepper, Peru | 6 | Servings |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 3 | Onions, chopped | |
| 6 | Garlic, minced | |
| 4 | Rocoto chiles, seeds & stems | |
| removed minced or | ||
| substitute jalapenos | ||
| 1/2 | t | Cinnamon |
| 1 | T | Cumin seed, crushed |
| 1 | t | Basil |
| 2 | c | Peanuts, roasted and |
| coarsely chopped | ||
| 1/2 | c | Freshly grated Parmesan |
| cheese | ||
| 1 | Chicken, 3-1/2 to 4 pounds | |
| poached meat removed | ||
| from | ||
| the bones and chopped | ||
| 3/4 | c | Low-fat plain yogurt, at |
| room temperature | ||
| 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. Authors' heat scale: Hot. _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Posted to bbq-digest V5 #018 From: "Garry Howard" <g.howard@ix.netcom.com> Date: Fri, 20 Dec 1996 11:19:12 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 728
Calories From Fat: 470
Total Fat: 54.5g
Cholesterol: 34.1mg
Sodium: 1220mg
Potassium: 944.2mg
Carbohydrates: 33.4g
Fiber: 7.2g
Sugar: 8.6g
Protein: 32.4g