| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Peruvian |
Main, Chicken, Pepper, Garlic, Peru |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 3 |
|
Onions; chopped |
| 6 |
cl |
Garlic; minced |
| 4 |
|
Rocoto chiles; seeds & stems removed; minced, or substitute jalapenos |
| 1/2 |
ts |
Cinnamon |
| 1 |
tb |
Cumin seed; crushed |
| 1 |
ts |
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
A Message from our Provider:
“Can’t change? Jesus frees us”