Ingredients
3 each chickens, cut up
1 water to cover
1 each loaf bread, crust removed
1 can evaporated milk
2 tbsp aji chile powder, or substitute new, mexican
1 each onion, minced
1 tsp cumin
1/2 tsp coriander
1 freshly ground black pepper
1 cup grated parmesan cheese
1/2 cup walnuts, peeled and finely ground
4 each hard-boiled eggs, sliced
Directions
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
Servings: 12 servings
Pollo A La Nogal Estilo Peruano (Peruvian Wal Recipe brought to you by Recipe Ideas
Categories: Beverages; Mexican; Poultry
The History of Recipes
We can follow the history of `recipes` far back into distant history, in fact as far back as the early Egyptians, and quite possibly further than that. Having said that, these, ancient cookbooks were just very simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to experts are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, we find some interesting books dating from the fourteenth century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that we all know today, but instead recipes for the types of meals prepared for the rich and powerful of that period. For the centuries that followed, the powerful and wealthy strove to offer the most exotic banquets, and because of this the best chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookbooks are greatly in demand mostly due to higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Pollo A La Nogal Estilo Peruano (Peruvian Wal recipe.
