*  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
    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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