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Recipe by Pamela Lilly


Fresh Boneless Skinless Chicken Breasts

Large box of Chicken Broth

Bread with crusts cut off and torn into peices

1 can evaporated milk

White Rice

Potatoes boiled whole

Peruvian Yellow Peppers (these she imported)

Small pkg of walnuts chopped

boiled eggs

diced red onion

Parmesan Cheese



Boil your potatoes whole,  in tall stock pot, and then peel off the peelings when completely tender.

cut up your red onion and add to a cooking pot

boil your eggs, peel and set to side

Boil and then shred your chicken by hand taking out any pieces that are fatty or hard.

have rice steamed and ready .

take some bread slices and tear off the crusts, next tear bread into pieces and put into bowl. Add evaporated milk to soak the bread. ( this will thicken your yellow chicken)

put your shredded chicken into pot on stove,  add onion, add chicken broth and add your evaporated milk mixture when boiling

Add parmesan cheese

Next you will add your peppers. Depending on the amount of heat you would like.

she had both the peppers and the pepper paste

Add in the walnuts, and stir

serve a helping of  the yellow chicken over top of a potato.

Put a sliced boiled egg on top and some white rice on the side.

enjoy. Very Delicious.




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