Recipe - Peruvian Walnut Chicken

3 Chickens; cut up
Water to cover
1 Loaf bread; crust removed
1 cn Evaporated milk
2 tablespoon Aji chile powder
1 Onion; minced
1 teaspoon Cumin
One half teaspoon Coriander
Freshly ground black pepper
1 cup Parmesan cheese; grated
One half cup Walnuts; peeled and finely
ground
4 Hardboiled eggs; cut or sliced up

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 hardboiled eggs.

Recipe by: Garry Howard

Posted to bbqdigest by wight@odc.net on Feb 15, 1998