Pollo A La Nogal Estilo Peruano (Peruvian Walnut Chicken)

Recipe Ingredients

3		Chickens, cut up
		Water to cover
1		Loaf bread, crust removed
1		Evaporated milk
2 tablespoons	30ml	Aji chili powder or
		Substitute New Mexico chili powder
1		Onion, minced
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Coriander
		Freshly ground black pepper
1 cup	146g / 5.1oz	Grated parmesan cheese
1/2 cup	118ml	Walnuts, peeled and finely ground
4		Hard-boiled eggs, sliced

Recipe Instructions

Cook the chickens in boiling water until tender, about 25 minutes. Shred the chicken and set aside. Soak the crustless bread in the milk in a separate container. Add the chili 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. Cook 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.

Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.

Source:
Patricia Wriedt - Mexico City - [email protected]

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