Ingredients Jump to Instructions ↓

  1. 1 each Carrot; peeled and sliced

  2. 2 eaches Onions; one sliced, one minced

  3. 4 pounds Chicken; quartered

  4. each Loaf white bread; crust removed

  5. 1 each 12 oz can evaporated milk

  6. 8 eaches Fresh aji chiles; seeds and stems removed, pureed in a blender

  7. 8 eaches Or substitute yellow wax hot or red jalapenos

  8. 2 cloves Garlic; minced

  9. cup Cooking oil

  10. 3 cups Chicken broth (from reserved chicken broth)

  11. 1 cup Grated Parmesan cheese

  12. cup Chopped walnuts

  13. 6 eaches To

  14. 8 potatoes; boiled in their jackets until tender, peeled and sliced

  15. 3 eaches Hard-boiled eggs

  16. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring 1 quart of salted water to a boil in a large pot, then add the carrot, sliced onion, and chicken. When the chicken is poached (about 45 minutes), remove it from the water, cool, and shred it into small strips. Strain the broth and reserve the carrot and onion and 3 cups of the broth.

  2. Break the bread into pieces and soak them in the milk. In a large pot, saute the minced onion, pureed chiles, and garlic in the oil for a few minutes, then add the reserved carrot and onion. Add pepper to taste. Stir over medium heat for about 20 minutes until thick. Place the potatoes on serving plates and pour the chicken sauce over them.

  3. Garnish with the hard-boiled egg halves.

  4. Authors' heat scale: Hot.

  5. Recipe from Mary Dempsey in _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 Submitted By JEFF PRUETT On 09-17-95


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