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Cook the chickens in boiling water until tenbder, about 25 minutes.
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Shred the chicken and set aside.
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Soak the crustless bread in the milk in a separate container. Add
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the chile powder and mix.
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Place the onion in a skillet with the oil and saute. When the oil
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comes to a boil, add the salt, cumin, coriander, and pepper to taste.
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Cok the mixture for a while, then add the soaked bread, mashed
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smooth. Next add the shredded chicken and the grated cheese. Simmer
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for 20 minutes, covered, checking to see that the mixture does not
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burn. Then add the walnuts, stirring to blend them in. Serve hot,
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garnished with hard-boiled eggs.
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Authors' heat scale: Medium.
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_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
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Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN
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1-55958-484-X Typos by Jeff Pruett
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