Yield: 6 Servings
|½ cup||Vegetable oil|
|3 eaches||Onions; chopped|
|6 cloves||Garlic; minced|
|4 eaches||Rocoto chiles; seeds & stems removed; minced, or substitute jalapenos|
|1 tablespoon||Cumin seed; crushed|
|2 cups||Peanuts; roasted and coarsely chopped|
|½ cup||Freshly grated Parmesan cheese|
|1 each||Chicken (3-1/2 to 4 pounds) poached; meat removed from the bones and chopped|
|¾ cup||Low-fat plain yogurt; at room temperature|
|Freshly ground black pepper|
|Boiled potatoes for garnish|
Heat the oil in a large saucepan and saute the onions and garlic until the onions are soft. Add the chiles, cinnamon, cumin, basil, peanuts, cheese, and the chicken meat to the saucepan and fold together gently. Cook to heat through.
Two or three minutes before serving, stir in the yogurt and correct the seasonings.
Authors' heat scale: Hot.
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett