Yield: 8 Servings
|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|
|\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