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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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4 slices white bread, crust removed
½-1 cup milk
4 pounds chicken
1 onion, roughly chopped
water
½ cup vegetable oil
1 large onion, diced
2-3 cloves garlic, minced
6 chilies, pureed
salt & pepper to taste
½ pound walnuts, finely chopped
4 ounces Parmesan cheese, grated
12 ounce can evaporated milk
6 red potatoes, cooked and halved
hard boiled eggs, shelled and sliced
black olives, chopped
Let the bread soak in the milk. Boil chicken in salted water with the onion. Strain, reserve broth, discard onion and de-bone chicken and cut into bite size pieces. Heat oil in a saucepan. Sauté onion with garlic and chili peppers until lightly browned. Season with salt and pepper. Add bread mixture. Cook over low heat 10 minutes. Add the nuts, grated cheese, and chopped chicken. Add evaporated milk and cook until heated through. Place on a serving platter. Garnish with potato halves, hard-boiled eggs, and olives.