INGREDIENTS

• 2 Kg (4 lbs) Chicken or hen, boiled in 1 litter of wáter with 1 leek, 1 onion, 1 carrot and salt
• 1 finely cut onion
• 1 grounded garlic clove
• ¼ teaspoon cumin
• 2 cups bread soaked in evaporated milk
• 3 spoons grounded “aji” (Peruvian hot pepper)
• 1 cup shredded cheese
• ½ cup cut nuts
• 1 kg (2 lbs) potatoes (preferably peruvian yellow potatoes)
• ½ boiled egg per person

PREPARATION

• Separate the chicken meat from the bones and shred it. Save the broth.
• Fry the onions, garlic and cumin in ½ cup of oil. Add the soaked bread and cook using médium heat for 15 minutes. Use blender to make the sauce creamier
• Fry the Peruvian hot pepper with the remaining oil; then add it to the previous mix. Then mix the new sauce with the chicken(hen), shredded cheese and nuts.
• Cook at medium heat for 10 minutes
• Thin the mix with the broth and add salt if necessary. The sauce should be a bit thick. Serve over the potatoes and add ½ bolied egg as decoration. Accompany with rice.

 COMMENTS

• It is not necessary to buy a whole chicken or hen. Chicken breast work very well and are easier to debone and shred.
• The shredded cheese could be parmesan or if you prefer a stronger flavor then use romano cheese
• If you cannot get the “aji” (Peruvian hot pepper) a suggestion is to use one of the more easily available chiles (jalapenho) with a bit of paprika to give color.