• 4 slices white bread, remove crusts
• 1 1/2 Cups milk
• 4 Pounds chicken
• 1 onion, chopped
• 1/2 Cup vegetable oil
• 1 large onion, diced
• 2-3 cloves garlic, minced
• 6 chilies, pureed
• salt & pepper to taste
• 1/2 Pound walnuts, finely chopped
• 4 Ounces Parmesan cheese, grated
• 12 Ounce can evaporated milk
• 6 red potatoes, boiled, halved
• hard boiled eggs, sliced
• black olives, chopped
Place crustless bread in a dish and soak in the milk.
Boil chicken in salted water with the onion.
Strain, reserve broth, discard onion
Remove bones from the chicken chicken and cut into bite size pieces.
Heat oil in a saucepan. Sauté onion with garlic and chili peppers until lightly browned. Season onion mixture with salt and pepper. Add bread mixture. Cook over low heat about 10 minutes.
Add the nuts, grated cheese, and chopped chicken.
Por in evaporated milk and cook until heated through.
Place on a serving platter. Garnish with potato halves, hard-boiled eggs, and olives