Directions
1Cook the chicken in hot water, (35 minutes) with celery, laurierblad, carrot and salt until tender.
2Put the broth (1 / 2 cup) aside.
3Remove the chicken and shred the meat.
4In a separate pan fry in oil: minced garlic, onions, paprika and pepper.
5Cook until the onions are translucent.
6Add the bread soaked in milk and stir.
7Add the chicken stock.
8Add a little more milk if needed.
9Add the shredded chicken.
10Stir well.
11Add salt and ground pecans.
12Place chicken chili in the center of a platter and put some boiled potatoes and cut them into halves.
13Sprinkle with Parmesan cheese.
14Garnish with olives, boiled egg and parsley.
15Serve with white rice.