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Ingredientes
- 4 lb Chicken
- 1/4 c. Oil, half oil half olive
- 1/4 lb Walnuts, grnd
- 2 tsp Garlic, g
- 2 x Chili or possibly dedo de moca, sliced
- 4 x Bread slices
- 1 can Evaporated lowfat milk
- 4 ounce Parmesan cheese, grated
- 1 lrg Onion, finely minced Salt and pepper to taste
- 6 x Potatoes Olives, hard boiled Large eggs, optional Boiled rice, sufficient for 8 servings
- 4 c. Chicken broth, cooled
- 1 Tbsp. Saffron (nacional), or possibly 1 tsp. Saffron threads
Direcciones
- 1.Boil chicken in broth. 2. Bone and break into bite size pcs. 3. In a saucepan, heat oil and fry onion, garlic, and chili peppers and saffron.
- Salt and pepper to taste. Fry till golden brown. 4. Add in bread, soaked in 2 c. chicken broth. Put it all in blender or possibly food processor with the broth.
- 5.Tranfer back to saucepan and cook slowly for 10 min stirring to thicken.; then add in minced nuts, grated cheese, and chicken. 6. Cook till it looks like a thick cream. 7 .Stir in evaporated lowfat milk and cook another 5 - 10 min. 8.. Decorate with halved potatoes, Large eggs quartered lengthwise, and olives. Serve with boiled rice.
- NOTES : This is my favorite Peruvian recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 8 servings | |
| Calories 630 | |
| Calories from Fat 383 | 61% |
| Total Fat 43.09g | 54% |
| Saturated Fat 12.48g | 50% |
| Trans Fat 0.18g | |
| Cholesterol 152mg | 51% |
| Sodium 660mg | 28% |
| Potassium 626mg | 18% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.0g | 4% |
| Protein 41.59g | 67% |
