Yield: 1 batch
|½ pounds||Nuts; chopped such as walnuts|
|2 teaspoons||Ground garlic|
|Hard boiled eggs|
|1 large||Can evaporated milk|
|4 ounces||Grated Parmesan|
|1 large||Onion; finely chopped|
|Salt and pepper to taste|
|Boiled rice to serve 8|
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