Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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
Submitted By JEFF PRUETT On 09-17-95

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