Pollo al ajo estilo peruano (peruvian garlic

Yield: 6 Servings

1/2 c Vegetable oil      3 ea Onions; chopped
6 cl Garlic; minced      4 ea Rocoto chiles; seeds & stems -removed; minced or -substitute jalapenos
1/2 ts Cinnamon      1 tb Cumin seed; crushed
1 ts Basil      2 c Peanuts; roasted and -coarsely chopped
1/2 c Freshly grated Parmesan -cheese      1 ea Chicken (3-1/2 to 4 pounds) -poached; meat removed from -the bones and chopped
3/4 c Low-fat plain yogurt; at

-room temperature Salt 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