Portions / number of persons: 8
Preparation time: 30 minutes
Cook time: 30-60 minutes
-1 large chicken or chicken
-6 garlic cloves, chopped
-1 branch of celery
-1 Bay leaf
-1 cut carrot in 4
-2 cut chopped onions in 4
-6 slices of bread soaked in milk (about ¾ cup milk)
-50 g or 2 tablespoons of ground Pecans
-1 k (2. )( 2 lb) white potato, cooked (potatoes)
-50 g or 2 tablespoons Parmesan cheese
-10 olives black
-3 boiled eggs to decorate
-Quarter cup oil
-Parsley for garnish
-Half cup of milk
-150 g or 6 tablespoons of fresh yellow ají (Chili)
Boil the chicken or the pollen water hot her covering, 60 minutes for the chicken (30 minutes for the chicken) with laurel, carrot, celery and salt. Reserve broth. Scary fraying the meat.
In a pot aside, frying in oil the chopped garlic, the onion, the peppers and pepper. Cook until the onion becomes transparent. Add the soaked bread in milk and stir. Lighten with the chicken broth. Add a little more than milk if necessary.
Add to this the fraying hen. Stir well. Add salt and ground Pecans.
Place Chili’s chicken in the center of a source and put around the potatoes boiled and cut into halves. Sprinkle with Parmesan cheese.
Decorate with olives, boiled egg and parsley.
Serve with white rice.
If you have dish: serve 2 average potatoes per person cover sauce, garnish with olives, boiled egg and accompanied by rice.