Ingredients Jump to Instructions ↓

  1. 3 Chickens - cut up

  2. Water to cover

  3. 1 Loaf bread - crust removed

  4. 1 Evaporated milk

  5. 2 tablespoons 30ml Aji chile powder

  6. 1 Onion - minced

  7. 1 teaspoon 5ml Cumin

  8. 1/2 teaspoon 2 1/2ml Coriander

  9. Freshly ground black pepper

  10. 1 cup 146g / 5.1oz Parmesan cheese - grated

  11. 1/2 cup 118ml Walnuts - peeled and finely ground

  12. 4 Hard-boiled eggs - sliced

Instructions Jump to Ingredients ↑

  1. Cook the chickens in boiling water until tender, about 25 minutes. Shred the chicken and set aside.

  2. Soak the crustless bread in the milk in a separate container. Add the chile powder and mix.

  3. 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.

  4. 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.

  5. Serve hot, Garnished with hard-boiled eggs.


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