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