Try this Peruvian Walnut Chicken recipe, or contribute your own.Suggest a better description
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. Recipe by: Garry Howard Posted to bbq-digest by email@example.com on Feb 15, 1998
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|Serving Size: 1 Serving (3359g)|
|Recipe Makes: 1|
|Calories from Fat: 7068 (59%)|
|Amt Per Serving||% DV|
|Total Fat 785.3g||1047 %|
|Saturated Fat 220.7g||1104 %|
|Monounsaturated Fat 308.1g|
|Polyunsanturated Fat 181.9g|
|Cholesterol 7357mg||2264 %|
|Sodium 7512.6mg||259 %|
|Potassium 10412.5mg||274 %|
|Total Carbohydrate 238.1g||70 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 214.8g|
|Protein 948.5g||1355 %|
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Calories per serving: 11982
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