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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
4 x ca. 450 g | Chicken |
1/4 Tasse | Oil; half oil half olive |
1/4 x ca. 450 g | walnuts ground |
2 Teelöffel | Garlic; g |
2 | Chili or dedo de moca; sliced |
4 | Bread sliced |
1 Dose | milk evaporated |
4 x ca. 30 g | parmesan grated |
1 gross | onion finely chopped |
| salt |
| pepper |
6 | Potatoes |
| Olives; hard boiled eggs, optional |
| Boiled rice; enough for 8 servings |
4 Tasse | Chicken broth; cooled |
1 Esslöffel | Saffron (nacional); or 1 teaspoon |
| Saffron threads |
1.Boil chicken in broth. 2. Bone and break into bite size pieces. 3. In a saucepan, heat oil and fry onion, garlic, and chili peppers and saffron. Salt and pepper to taste. Fry until golden. 4. Add bread, soaked in 2 cups chicken broth. Put it all in blender or food processor with the broth. 5.Tranfer back to saucepan and cook slowly for 10 minutes stirring to thicken.; then add chopped nuts, grated cheese, and chicken. 6. Cook until it looks like a thick cream. 7 .Stir in evaporated milk and cook another 5 to 10 minutes. 8.. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice.
Sources::compiled by Brenuil, edited by A.B.C. S.A Lesley P. Burnette llburnet@lesley.b23b.ingr.com >From the Chile-Heads Recipe Collection Url:
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