Walnut Chicken Peruvian Style - cooking recipe

Ingredients

3 chicken cut up and covered with water
1 loaf bread- crust removed
1 can evaporated milk
2 Tbsp. chili powder or substitute new-mexican
1 onion, minced
2 Tbsp. vegetable oil
1 Tbsp. cumin
1/2 tsp. coriander, freshly ground
black pepper to taste
1 c. grated Parmesan cheese
1/2 c. walnuts, finely ground
4 hard-boiled eggs, sliced

Preparation

Cook the chicken in boiling water until tender, about 25 minutes.
Shred chicken and set aside.
In a separate container, soak the crust-less bread in the milk.
Add the chili powder and mix.
Place the onion in a skillet with oil and saute.
When the oil comes to a boil add the salt, cumin, coriander, and pepper to taste.
Cook 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.
Yield:
12.