Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Vegetable oil
3 ea Onions; chopped
6 cl Garlic; minced
4 ea Rocoto chiles; seeds stems
-removed; minced, or
-substitute jalapenos
1/2 ts Cinnamon
1 tb Cumin seed; crushed
1 ts Basil
2 c Peanuts; roasted and
-coarsely chopped
1/2 c Freshly grated Parmesan
-cheese
1 ea Chicken (3-1/2 to 4 pounds)
-poached; meat removed from
-the bones and chopped
3/4 c Low-fat plain yogurt; at
-room temperature
Salt
Freshly ground black pepper
Boiled potatoes for garnish

Heat the oil in a large saucepan and saute the onions and garlic
until the onions are soft. Add the chiles, cinnamon, cumin, basil,
peanuts, cheese, and the chicken meat to the saucepan and fold
together gently. Cook to heat through.
Two or three minutes before serving, stir in the yogurt and correct
the seasonings.

Authors' heat scale: Hot.

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett

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