1 large chicken
8 cloves of garlic, mince
1 celery stalk
1 laurierblad
1 carrots, cut in 4
2 chopped onions
Pepper
6 slices of bread soaked in milk (about ¾ cup milk)
Salt
50 g of 2 tablespoons chopped pecans
1 K white potatoes, boiled
50 g of 2 tablespoons Parmesan cheese
10 black olives
3 decorate boiled eggs
¼ cup oil
Parsley for garnish
Optional: ½ cup milk
150 g of 6 tablespoons fresh yellow peppers
1
Cook the chicken in hot water, (35 minutes) with celery, laurierblad, carrot and salt until tender.
2
Put the broth (1 / 2 cup) aside.
3
Remove the chicken and shred the meat.
4
In a separate pan fry in oil: minced garlic, onions, paprika and pepper.
5
Cook until the onions are translucent.
6
Add the bread soaked in milk and stir.
7
Add the chicken stock.
8
Add a little more milk if needed.
9
Add the shredded chicken.
10
Stir well.
11
Add salt and ground pecans.
12
Place chicken chili in the center of a platter and put some boiled potatoes and cut them into halves.
13
Sprinkle with Parmesan cheese.
14
Garnish with olives, boiled egg and parsley.
15
Serve with white rice.
Ingredients
1 large chicken
8 cloves of garlic, mince
1 celery stalk
1 laurierblad
1 carrots, cut in 4
2 chopped onions
Pepper
6 slices of bread soaked in milk (about ¾ cup milk)
Salt
50 g of 2 tablespoons chopped pecans
1 K white potatoes, boiled
50 g of 2 tablespoons Parmesan cheese
10 black olives
3 decorate boiled eggs
¼ cup oil
Parsley for garnish
Optional: ½ cup milk
150 g of 6 tablespoons fresh yellow peppers