Using nuts as a thickening ingredient, as well as for flavor, is common throughout Latin America. Traditionally this dish would be prepared with yellow potatoes, which are not readily available outside of Peru.

Cover the chicken with water, bring to a boil, reduce the heat and simmer until the chicken is tender, skimming off any foam that forms. Remove the chicken and let it cool. Strain and reserve the broth. Remove the bones and skin from the chicken and shred the meat. Soak the bread in 1/2 cup of the reserved broth and, when soft, mash with a fork to form a thick paste. Saute the onion, garlic and chiles in the margarine until the onions are golden. Add 1 cup of the remaining chicken broth and the soaked bread mixture and bring to a boil. Add the chicken, pecans, milk, and Parmesan cheese, reduce the heat and cook unfil the mixture thickens, about 5 minutes. Season with salt and pepper to taste. To serve, arrange the potatoes on a platter, top with the sauce and garnish with the egg wedges and olives.
Serves: 4 to 6

Heat Scale: Hot

From: Chile Pepper Magazine Posted by: ??? Post Date: ???

Chile Pepper Magazine