You may also like
Categories:Viewed: 100 - Published at: 7 years ago
Ingredients
- 4 lb Chicken
- 1/4 c. Oil, half oil half olive
- 1/4 lb Walnuts, grnd
- 2 tsp Garlic, g
- 2 x Chili or possibly dedo de moca, sliced
- 4 x Bread slices
- 1 can Evaporated lowfat milk
- 4 ounce Parmesan cheese, grated
- 1 lrg Onion, finely minced Salt and pepper to taste
- 6 x Potatoes Olives, hard boiled Large eggs, optional Boiled rice, sufficient for 8 servings
- 4 c. Chicken broth, cooled
- 1 Tbsp. Saffron (nacional), or possibly 1 tsp. Saffron threads
Method
- 1.Boil chicken in broth.
- 2.
- Bone and break into bite size pcs.
- 3.
- In a saucepan, heat oil and fry onion, garlic, and chili peppers and saffron.
- Salt and pepper to taste.
- Fry till golden brown.
- 4.
- Add in bread, soaked in 2 c. chicken broth.
- Put it all in blender or possibly food processor with the broth.
- 5.Tranfer back to saucepan and cook slowly for 10 min stirring to thicken.
- ; then add in minced nuts, grated cheese, and chicken.
- 6.
- Cook till it looks like a thick cream.
- 7 .Stir in evaporated lowfat milk and cook another 5 - 10 min.
- 8.. Decorate with halved potatoes, Large eggs quartered lengthwise, and olives.
- Serve with boiled rice.
- NOTES : This is my favorite Peruvian recipe.
