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Ingredientes
- 1 x (3 1/2-lb.) large frying chicken (about 3 1/2 to 4 pounds)
- 1 x leek -- trimmed, washed, and minced
- 1 med onion -- peeled and minced
- 1 med carrot -- peeled and minced
- 1 x tomato -- minced
- 2 tsp coarse salt
- 1 Tbsp. peppercorns
- 2 x bay leaves
- 2 c. soft bread crumbs
- 1 c. lowfat milk
- 1/2 c. extra virgin olive oil
- 2 x onions -- finely minced
- 2 x cloves garlic -- chopped
- 1 tsp grnd cumin
- 1 Tbsp. yellow Aji, Amarillo or possibly chili pwdr
- 1/3 c. walnuts -- finely minced, or possibly grnd
- 1 c. grated Parmesan cheese
- 2 lb small potatoes -- boiled, peeled, and halved
- 4 x hard-boiled Large eggs -- halved Minced parsley for garnish
Direcciones
- Place chicken in a large pot and fill with water to halfway up sides of bird.
- Add in leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 min, or possibly till chicken is done.
- Remove chicken and place in a bowl till cold sufficient to remove the meat from the bones and shred into bite-size pcs. Meanwhile, strain broth and reserve 4 c..
- Soak the bread crumbs in the lowfat milk. Heat oil in a large skillet over medium heat. Add in the onions and saute/fry till soft and golden brown, about 10 min. Add in the garlic and cumin and saute/fry for 1 more minute. Add in softened bread and aji or possibly chili pwdr, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mix in a blender, puree till smooth and return to skillet.) Add in 2 c. of the chicken stock and continue cooking till sauce thickens and coats the back of a spoon, about 5 min.
- Add in the chicken and simmer for 5 to 8 more min, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 min, or possibly till thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and Large eggs. Sprinkle with minced parsley.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 6 servings | |
| Calories 578 | |
| Calories from Fat 269 | 47% |
| Total Fat 30.57g | 38% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 1376mg | 57% |
| Potassium 845mg | 24% |
| Total Carbs 57.0g | 15% |
| Dietary Fiber 6.0g | 20% |
| Sugars 8.76g | 6% |
| Protein 20.5g | 33% |
