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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Peruvian Dishes, compiled by Brenuil, edited by A.B.C. S.A
4 Pounds chicken
½ Cup oil
½ Pound nuts, such as walnuts,chop
2 Teaspoons garlic, ground
6 chili, liquidized
4 bread slices
1 Can evaporated milk, large can
4 Ounces Parmesan cheese, grated
1 large onion, finely chopped
salt and pepper to taste
6 potatoes
olives, hard boiled eggs
Boil chicken in salted water. Bone and break into bite size pieces. In a saucepan, heat oil and fry onion, garlic, and chili peppers. 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. 2 or 3 minutes before serving, add evaporated milk. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice.