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Peruvian   -   Chicken Chili   adapted from The Art of South American Cooking

  • 1/2 Cup Olive Oil
  • 3 Medium Onion -- finely chopped
  • 6 Small Habenero Pepper -- pureed
  • 2 Medium Jalapeno -- finely chopped
  • 1/2 Teaspoon Allspice
  • 1 Tablespoon Cumin
  • 2 Cups Peanuts, Dry-Roasted -- chopped
  • 1/2 Cup Parmesan Cheese -- grated
  • 3 Pounds Poached Chicken -- meat removed
  • 1/2 Cup Half And Half
  • Salt And Pepper -- to taste
  • 6 Small New Potatoes -- boiled
  • 6 Medium Hard-Boiled Egg -- peeled and quartered
  • 12 Medium Black Olives
Directions Heat the oil in a large saucepan and saute the onion and garlic until the onion is soft. Add the chiles, both the pureed and chopped, allspice, cumin, peanuts, cheese and the chicken meat. Mix gently and heat through. Three minutes before serving, stir in milk and correct the seasonings. Garnish with potatoes, eggs and olives.
Serves 6
Time to Make 0:00

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