Yield: 8 Servings
Measure | Ingredient |
---|---|
4 pounds | Chicken |
¼ cup | Oil; half oil half olive |
¼ pounds | Walnuts; ground |
2 teaspoons | Garlic; g |
2 \N | Chili or dedo de moca; sliced |
4 \N | Bread slices |
1 can | Evaporated milk |
4 ounces | Parmesan cheese; grated |
1 large | Onion; finely chopped |
\N \N | Salt and pepper to taste |
6 \N | Potatoes |
\N \N | Olives; hard boiled eggs, optional |
\N \N | Boiled rice; enough for 8 servings |
4 cups | Chicken broth; cooled |
1 tablespoon | Saffron (nacional); or 1 teaspoon |
\N \N | Saffron threads |
1.Boil chicken in broth. 2. Bone and break into bite size pieces. 3. In a saucepan, heat oil and fry onion, garlic, and chili peppers and saffron.
Salt and pepper to taste. Fry until golden. 4. Add bread, soaked in 2 cups chicken broth. Put it all in blender or food processor with the broth.
5.Tranfer back to saucepan and cook slowly for 10 minutes stirring to thicken.; then add chopped nuts, grated cheese, and chicken. 6. Cook until it looks like a thick cream. 7 .Stir in evaporated milk and cook another 5 to 10 minutes. 8.. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice.
Sources::compiled by Brenuil, edited by A.B.C. S.A Lesley P. Burnette llburnet@... >From the Chile-Heads Recipe Collection URL: <<-
> >
NOTES : This is my favorite Peruvian recipe.
Recipe by: Pat Haneman, adapted by Miriam P. Posvolsky Posted to Bakery-Shoppe Digest V1 #252 by Leon & Miriam Posvolsky <miriamp@...> on Sep 19, 1997