Recipe By: "Peruvian Dishes", compiled by Brenuil, edited by A.B.C. S.A Boil chicken in salted water. Bone and break into bite size pieces. In a saucepan, heat oil and fry onion, garlic, and chili peppers. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese, and chopped chicken. 2 or 3 minutes before serving, add evaporated milk. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice. Lesley P. Burnette
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 8|
|Calories from Fat: 558 (58%)|
|Amt Per Serving||% DV|
|Total Fat 62g||83 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 180.5mg||56 %|
|Sodium 504.3mg||17 %|
|Potassium 1433.8mg||38 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 40.4g|
|Protein 57.1g||82 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 970
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