Peruvian Walnut Chicken

Recipe Ingredients

3		Chickens - cut up
		Water to cover
1		Loaf bread - crust removed
1		Evaporated milk
2 tablespoons	30ml	Aji chile powder
1		Onion - minced
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Coriander
		Freshly ground black pepper
1 cup	146g / 5.1oz	Parmesan cheese - grated
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 chile powder and mix.

Place the onion in a skillet with the oil and sautee. 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.

Source:
Garry Howard

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