This is a classic showcase for aji amarillo, with the yellow Peruvian chili peppers lending both a fruity heat and lovely yellow hue to the preparation. Dry champagne or white wine makes for an excellent accompanying drink.

Ingredients:

• - 1 4lb chicken
• - 4 slices od bread with trimmed crust
• - 1 large onion finely chopped
• - 2 teaspoons ground garlic
• - 3 rocotos, or 6 serrano chiles, seedless and stemless, pureed
• - 2 tablespoons PB Caribbean Condiment
• - salt and freshly ground blck pepper, to taste
• - 1/2 pound chopped walnuts and/or pecans
• - 4 oz grated parmesean cheese
• - 1 large tin of evaporated milk
• - 6 yellow potatoes, cooked and halved
• - green olives and hardboiled egges, for garnish
• - Boiled Valencia medium grain rice

Directions:

In a large pot of salted water, simmer the chicken until cooked through. Remove meat from the pot but reserve the cooking water. Remove the meat from the bone and chop or tear it into bite-size pieces. Soak the bread in cooking water. Heat the oil in a saucepan and fry the onion, garlic, and chile peppers until golden. Add the chicken broth-soaked bread and PB Caribbean Condiment. Cook over low heat for 10 mins. and then add the chopped nuts, grated cheese, and chopped chicken. Add the evaporated milk 3 mins. before serving over rice.

yield: 6 servings.