*  Exported from  MasterCook  *

              Pollo a la Nogal Estilo Peruano (Peruvian Wal

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       ea           Chickens -- cut up
                        Water to cover
   1       ea           Loaf bread -- crust removed
   1       cn           Evaporated milk
   2       tb           Aji chile powder, or
                        -substitute New Mexican
   1       ea           Onion -- minced
   1       t            Cumin
     1/2   ts           Coriander
                        Freshly ground black pepper
   1       c            Grated Parmesan cheese
     1/2   c            Walnuts -- peeled and finely
                        -ground
   4       ea           Hard-boiled eggs -- sliced

    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
  hard-boiled eggs.
  
  Authors' heat scale: Medium.
  
  _Hot and Spicy Latin Dishes_  from Chili Pepper
  Magazine Dave DeWitt, Mary Jane Wilan, Melissa T.
  Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos
  by Jeff Pruett
 


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