1 large chicken
8 cloves garlic, minced
1 stalk of celery
1 bay leaf
1 carrot, cut into 4
2 onions, chopped
6 slices of bread soaked in milk (about ¾ cup milk)
50 g or 2 tablespoons crushed pecans
1 k (2.2 lb) of white potatoes, cooked
50 go 2 tablespoons Parmesan cheese
10 black olives
3 boiled eggs to decorate
¼ cup oil
Parsley for garnish
Optional: ½ cup milk
150 go 6 tablespoons yellow pepper fresh
Boil the chicken in hot water to cover it, (35 minutes if chicken, the chicken takes longer) with celery, bay leaf, carrots and salt until they are tender. Reserve the broth (1 / 2 cup). Drawing, cutting up and shredding the meat.
In a separate pan fry in oil, chopped garlic, chopped onion, peppers and pepper. Cook until the onion gets transparent. Add bread soaked in milk and stir. Lighten with chicken broth. Add a little more milk if necessary.
Add to this ragged chicken. Stir well. Add salt and ground pecans.
Place the chicken chili in the center of a platter and put some cooked potatoes and cut into halves. Sprinkle with Parmesan cheese.
Garnish with olives, boiled egg and parsley.
Serve with white rice.
If it happens on plate: Serve 2 / 2 potatoes per person, covering them with sauce, garnish with boiled egg, olives and accompanied by rice.
Thursday, November 10, 2011