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Ingredients:
1/2 cup vegetable oil
3 each onions, chopped
6 cl garlic, minced
4 each rocoto chiles, seeds & stems removed; mi
1/2 tsp cinnamon
1 tbsp cumin seed, crushed
1 tsp basil
2 cup peanuts, roasted and coarsely chop
1/2 cup freshly grated parmesan cheese
1 each chicken (3-1/2 to 4 pounds) poached, meat removed from
3/4 cup low-fat plain yogurt, at room temperature
1 salt
1 freshly ground black pepper
1 boiled potatoes for garnish
Instructions:
Heat the oil in a large saucepan and saute the onions and garlic
until the onions are soft. Add the chiles, cinnamon, cumin, basil,
peanuts, cheese, and the chicken meat to the saucepan and fold
together gently. Cook to heat through.
Two or three minutes before serving, stir in the yogurt and correct
the seasonings.
Authors' heat scale: Hot.
_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
Servings: 6
Old people shouldn't eat health foods. They need all the preservatives they can get. Robert Orben
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Pollo Al Ajo Estilo Peruano (Peruvian Garlic Recipe brought to you by Mexican Recipes To-Go
