Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 4 pounds | Chicken |
| ½ cup | Oil |
| ½ pounds | Nuts; chopped such as walnuts |
| 2 teaspoons | Ground garlic |
| 6 \N | Chiles; liquidized |
| 6 \N | Potatoes |
| \N \N | Olives |
| \N \N | Hard boiled eggs |
| 4 slices | Bread |
| 1 large | Can evaporated milk |
| 4 ounces | Grated Parmesan |
| 1 large | Onion; finely chopped |
| \N \N | Salt and pepper to taste |
| \N \N | Boiled rice to serve 8 |
GARNISHES
Boil chicken in salted water. Bone and break into bite size pieces.
In a saucepan, heat oil and fry onion, garlic and chiles. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese and chopped chicken. Two or 3 minutes before serving, add evaporated milk.
Decorate with halved potatoes, eggs quartered lengthwise, and olives.
Serve with boiled rice.
Yield: 8 servings.
From "Chile Pepper" magazine. Posted by Garry Howard - Cambridge, MA ~ garhow@... in Chile-Heads List. Formatted by Cathy Harned. From: Cathy Harned Date: 09-24-94