Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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
