Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
4 |
lbs. |
chicken |
|
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½ |
cup |
oil |
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2 |
tsp. |
garlic |
ground |
|
½ |
tsp. |
palillo |
|
|
6 |
|
chilis |
liquidized |
|
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|
salt and pepper to taste |
|
|
4 |
slices |
bread |
|
|
½ |
lb. |
nuts |
|
|
4 |
oz. |
parmesan cheese |
grated |
|
1 |
large can |
evaporated milk |
|
|
6 |
|
yellow potatoes |
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|
olives |
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|
|
hard boiled eggs |
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Recipe Instructions:
- Boil chicken in salted water.
- Remove from bone and break into bite size pieces.
- Heat oil in saucepan and fry the onion, garlic, palillo, chilis, salt and pepper to taste. Turmeric can be used in place of palillo.
- Fry until golden and add the bread which has been soaked in the chicken broth, having removed the crusts.
- Cook slowly for 10 minutes then add chopped nuts, grated cheese and the chopped chicken
- Two or three minutes before serving add the evaporated milk.
- Decorate the dish with halved potatoes and eggs quartered lengthwise and Peruvian olives.