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salt ; to taste
8 cups white rice ; prepared
4 cups chicken broth
4 ounces parmesan cheese ; grated
4 slices white bread
1/4 pound walnuts ; ground
2 chili pepper ; sliced
1 teaspoon saffron
1/4 cup olive oil
black pepper ; to taste
4 pounds chicken
2 teaspoons garlic ; ground
1 large onions ; chopped
13 fluid ounces evaporated milk
Submitted by grillman
A flavourful, Peruvian chicken dish.
Cal: 1376 Fat: 41g Carbs: 170g Protein: 76g Fiber: 7g
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Boil chicken in the broth. Remove bones and break into bite size pieces. Fry onion, chili peppers, garlic and saffron in oil in a large saucepan. Season with salt and pepper. Fry until golden. Soak bread in 2 cups of chicken broth and combine bread/broth mixture in a food processor. Transfer to saucepan and cook slowly to thicken. Add nuts, parmesan cheese, and chicken. Cook until it thickens into a cream-like consistency. Stir in evaporated milk and cook for another 5 to 10 minutes. Serve with white rice. Garnish with quartered hard boiled eggs olives if desired.
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