Boil the chicken in salted water. Remove from bone and break into bite size pieces. In a saucepan heat the oil and fry the onion, garlic and chili peppers, salt and pepper to taste. Fry until golden and add the bread which has been soaked in the chicken broth, having removed the crusts. Cook slowly for 10 minutes then add chopped nuts, grated cheese and chopped chicken. Two or three minutes before serving add the evaporated milk. Decorate the dish with halved potatoes and eggs quartered lengthwise and olives. Serve with the boiled rice. Contributor: PAUL.EDMONDS@c3.uws.edu.au Posted to bbq-digest by Lloyd
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|Serving Size: 1 Serving (5404g)|
|Recipe Makes: 1|
|Calories from Fat: 5435 (59%)|
|Amt Per Serving||% DV|
|Total Fat 603.8g||805 %|
|Saturated Fat 146.6g||733 %|
|Monounsaturated Fat 291.4g|
|Polyunsanturated Fat 119.6g|
|Cholesterol 4616.3mg||1420 %|
|Sodium 7620mg||263 %|
|Potassium 12441.1mg||327 %|
|Total Carbohydrate 402.2g||118 %|
|Dietary Fiber 67g||268 %|
|Sugars, other 335.2g|
|Protein 553.6g||791 %|
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Calories per serving: 9183
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