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Pollo a la nogal estilo peruano (peruvian wal

Yield: 12 Servings

3 ea Chickens; cut up Water to cover      1 ea Loaf bread; crust removed
1 cn Evaporated milk      2 tb Aji chile powder or -substitute New Mexican
1 ea Onion; minced      1 ts Cumin
1/2 ts Coriander Freshly ground black pepper      1 c Grated Parmesan cheese
1/2 c Walnuts; peeled and finely -ground      4 ea Hard-boiled eggs; sliced

Cook the chickens in boiling water until tenbder about 25 minutes. Shred the chicken and set aside. Soak the crustless bread in the milk in a separate container. Add the chile powder and mix. Place the onion in a skillet with the oil and saute. When the oil comes to a boil add the salt cumin coriander and pepper to taste. Cok the mixture for a while then add the soaked bread mashed smooth. Next add the shredded chicken and the grated cheese. Simmer for 20 minutes covered checking to see that the mixture does not burn. Then add the walnuts stirring to blend them in. Serve hot garnished with hard-boiled eggs. Authors' heat scale: Medium. _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

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More